South Beach Shrimp Louis - cooking recipe

Ingredients

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

Preparation

To make the shrimp:
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.
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.
To make the Louis dressing:
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.
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!