Shrimp Louie Cobb Salad with Potatoes

Name: Shrimp Louie Cobb Salad with Potatoes
Ingredients: 60 cups chopped romaine lettuce; 2 1/4 to 3 cups prepared red wine vinaigrette; 12 cups Pickled Vegetable Potato Salad; 96 poached 16/20 shrimp, peeled; 12 hard boiled eggs, quartered; 12 cups grape tomatoes, halved; 6 cups peeled and diced cucumber; 6 cups diced mango; 6 avocados, sliced; 1 1/2 to 3 cups thinly sliced green onions, white and very light green portion only; About 9 cups Louie Dressing (recipe follows); 12 lemons, cut into wedges; 5 cups mayonnaise; 2 1/2 cups cocktail sauce; 2/3 cup sour cream; 1 tablespoon Old Bay Seasoning; 1 tablespoon freshly squeezed lemon juice; Tabasco sauce; 2/3 cup finely diced celery; 1/4 cup plus 2 tablespoons sweet pickle relish; 2 1/2 tablespoons finely chopped flat leaf parsley; 2 tablespoons finely chopped green onions, white and very light green portion only

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At a Glance - Potato Type: Yellow, Russet - Prep Method: Boiled - Special Requests: Gluten Free - Cuisine: American - Yield: 24 Recipe By: Chef Joe Goetze,

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Ingredients

60 cups chopped romaine lettuce
2 1/4 to 3 cups prepared red wine vinaigrette
12 cups Pickled Vegetable Potato Salad
96 poached 16/20 shrimp, peeled
12 hard boiled eggs, quartered
12 cups grape tomatoes, halved
6 cups peeled and diced cucumber
6 cups diced mango
6 avocados, sliced
1 1/2 to 3 cups thinly sliced green onions, white and very light green portion only
About 9 cups Louie Dressing (recipe follows)
12 lemons, cut into wedges
5 cups mayonnaise
2 1/2 cups cocktail sauce
2/3 cup sour cream
1 tablespoon Old Bay Seasoning
1 tablespoon freshly squeezed lemon juice
Tabasco sauce
2/3 cup finely diced celery
1/4 cup plus 2 tablespoons sweet pickle relish
2 1/2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped green onions, white and very light green portion only