Organic Shrimp Louis

This 1950's classic takes a modern turn with organic ingredients. Serve this as a first-course in a lovely avocado half, or as a cool entrée' atop a bed or organic salad greens with tomato and boiled egg wedges.

Ingredients
1 pound Medium-size shrimp (24 to 28 count per pound); peeled
1 tsp Old Bay Seasoning
1 each Bay leaf - dried
1 cup Mayonnaise
1 tsp Organic Ketchup
¼ cup Santa Cruz Organic® 100% Lemon Juice
½ tsp Dried tarragon
1 tsp Fresh garlic, minced
To taste Sea salt and freshly ground black pepper
1 cup Celery, chopped (especially include the celery leaves)
½ cup Radish, thinly sliced (optional)
3 tbsp Red onion, minced –or- Green onion, chopped
2 tbsp Flat-leaf parsley, minced

Optional:
2 each Hass avocadoes, ripe
3 each Heirloom or seasonal tomatoes, sliced 1/3-inch thick

Heat oil in a soup pot, sauté garlic and onion until the onion is translucent. Add water, celery, carrot, and barley, beans, corn, tomatoes and herbs.

1. Boil water in stock pot, and add shrimp and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool down with running cold water, discard bay leaf

2. In a mixing bowl combine mayonnaise, ketchup, Santa Cruz Organic Lemon Juice, tarragon, and garlic. Salt and pepper this salad dressing to taste.

3. Gently toss shrimp, celery, radish, onion, and parsley

4. Serve in cavity of avocado halve or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.