Shrimp Louie Salad

Eggs

• 4 eggs, large (56-62 g), cold
• water to fill to 1 liter mark

Shrimp and Asparagus

• 570 g water
• 680 g raw shrimps, peeled, deveined large
• 1 - 3 tsp Cajun spice mix to taste
• 1 bunch asparagus trimmed, cut into pieces (5 cm/2 in.)

Dressing

• 30 g shallots in pieces
• 1 garlic clove
• 140 g mayonnaise
• 60 g ketchup
• 60 g plain Greek yoghurt
• 45 g lemon juice
• 1 tsp paprika, smoked, ground
• 1 ½ tsp cider vinegar
• ½ - 1 tsp soy sauce to taste

Assembly

• 285 g iceberg lettuce chopped
  or 285 g romaine lettuce chopped
• 170 g cherry tomatoes halved
• 1 tbsp capers rinsed
• 2 avocados sliced or diced, to serve (optional)