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Sizing: Small:2/4, Medium: 6/8, Large: 10/12
Shrimp Louie Equipment Large Salad Bowl Ingredients Louie Dressing: cup (120 ml) mayonnaise 2 tablespoons (30 ml) ketchup cup (60 ml) sour cream 1 tablespoon fresh lemon juice 1 tablespoon white vinegar or apple cider vinegar if you prefer 1 teaspoon Worcestershire sauce 1 tablespoon honey teaspoon smoked paprika teaspoon salt adjust to taste teaspoon ground black pepper For the Shrimp: 1 tablespoon olive oil (not extra virgin), or avocado oil 1 pound (450 g) raw shrimp (after peeling), peeled and deveined, any size (I used 31-40 per lb) teaspoon Cajun seasoning or smoked paprika Salt and pepper to taste Salad Assembly: 4 hard-boiled eggs peeled and quartered 1 heart romaine lettuce washed and chopped 1 cup cherry tomatoes halved 1 avocado sliced 2 tablespoons capers Instructions For the Louie Dressing: In a mixing bowl, whisk together mayonnaise, ketchup, sour cream, lemon juice, vinegar, Worcestershire sauce, honey, smoked paprika, salt, and pepper
So, even if AFI 36-2903 authorizes it, a commander could restrict its use in certain situations
Make sure to slick back the top of the style with a wax stick like Bed Head's TIGI, then throw it in your handbag to keep flyways in place throughout the day
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