South Beach Shrimp Louis

• baby shrimp or 3/4 lb medium shrimp↗3⁄4 lb
• salt↗
• smalllime, juice↗1
• lettuce leaf↗
• canned garbanzo beans, drained↗1 cup
• large ripe tomatoes, cored and sliced↗1
• eggs, hard‑cooked↗2
• lemons, cut in half crosswise↗2
• ripe black olives↗4
• slices green bell peppers (thin round slices)↗4
• mayonnaise↗1⁄2 cup
• chili sauce↗2 tablespoons
• onion, grated↗1 tablespoon
• fresh parsley, chopped↗1 tablespoon
• salt↗
• pepper↗
• tablespoon heavy cream, plus↗1
• extra heavy cream, to reduce thickness↗
• teaspoon Worcestershire sauce, more if needed↗1⁄4
• drops Tabasco sauce↗3

Step-by-step instructions

1. 1

   Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.

2. 2

   Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.

3. 3

   Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.

4. 4

   This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!