4 cups bite-size pieces lettuce, chilled
1 pound cooked shrimp, chilled
¾ cup sliced celery
4 hard-cooked eggs, quartered
8 asparagus spears
4 marinated artichokes, cut in half
Louis Dressing:
¾ cup mayonnaise or salad dressing
½ cup chili sauce
1 tablespoon chopped chives
½ teaspoon Worcestershire Sauce
¼ teaspoon salt
Prepare dressing at 30 minutes ahead of serving time. Mix all ingredients and chill. Place lettuce on individual plates. Arrange remaining ingredients on lettuce. Serve with Louis dressing. Note: Cherry tomatoes, olives, radishes, and avocado slices are also suitable for this salad.
Serves 4
Preparation time: ½ HR.
Approximate calories per serving: 500
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©️ 1973 Curtin Publications, Inc. New York, N.Y.
Vintage Recipe Cards 
Got this exact recipe card when I was 13 years old and am 60 now…..still making it today as it’s hands down The BEST!!
Thank you for this recipe! I LOVE a good Shrimp Louie and grew up in San Francisco where this was everywhere. There is nothing like it. I’m now on the East coast and the tiny bay shrimp that is traditionally used is not here, that I can find. So I cut the shrimp in smaller pieces to make do. Usually it was served with just shredded ice berg lettuce, a lemon wedge and dressing. But, as you wrote, no one will tell if you add the other items. I won’t for sure! Thanks again!