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Recipe by: Chef Joe Goetze, Founding Farmer's Restaurant
The Shrimp Louie Cobb Salad with Potatoes is a classic salad with a few fun twists.
60 cups chopped romaine lettuce
2 1/4 to 3 cups prepared red wine vinaigrette
12 cups Pickled Vegetable Potato Salad
96 poached 16/20 shrimp, peeled
12 hard boiled eggs, quartered
12 cups grape tomatoes, halved
6 cups peeled and diced cucumber
6 cups diced mango
6 avocados, sliced
1 1/2 to 3 cups thinly sliced green onions, white and very light green portion only
About 9 cups Louie Dressing
12 lemons, cut into wedges
5 cups mayonnaise
2 1/2 cups cocktail sauce
2/3 cup sour cream
1 Tablespoon Old Bay Seasoning
1 Tablespoon freshly squeezed lemon juice
2/3 cup finely diced celery
1/4 cup plus 2 tablespoons sweet pickle relish
2 1/2 Tablespoons finely chopped flat leaf parsley
2 Tablespoon finely chopped green onions, white and very light green portion only
For each salad, toss 2 1/2 cups of the lettuce with 1 1/2 to 2 tablespoons of the vinaigrette and place in a chilled serving bowl.
Spoon 1/2 cup of the potato salad across the center.
Arrange 4 shrimp, 2 pieces egg, 1/2 cup of tomatoes, 1/4 cup of cucumber, 1/4 cup of mango, and 2 slices of the avocado around the potato salad.
Sprinkle 1 to 2 Tablespoons of the green onion over the top and serve with the dressing and lemon wedges on the side.
Whisk together the mayonnaise, cocktail sauce, and the sour cream until smooth.
Add the Old Bay and lemon juice, and season to taste with Tabasco.
Stir in the celery, relish, parsley, and green onions.
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