Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing

by Kelsey Jane Youngman

Yield: 4Total: 20 mins

Source: https://www.foodandwine.com/recipes/shrimp-wedge-salad-old-bay-breadcrumbs-and-hot-sauce-dressing?utm_source=instagram&utm_medium=social&utm_campaign=foodandwine_foodandwine&utm_term=curalate_like2buy

Ingredients

You have 3 of 10

produce

○1 headiceberg lettuce(cut into 4 wedges)

protein

○20shrimp(peeled and deveined)

dairy

✓2 tablespoonmilk(whole)

grain

○1 1/4 cupsfresh breadcrumbs(fresh)

pantry staple

✓1/8 teaspoonblack pepper
○1/2 teaspoonOld Bay seasoning
✓1/2 cupmayonnaise
✓capers(for garnish)
○1/2 teaspoonkosher salt
○4 teaspoonhot sauce(such as Crystal)
○1 tablespoonvegetable oil

Instructions

Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.
Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.
Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.
Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.

My notes

Prepare recipe through step 3 up to 2 days ahead. Store lettuce wedges, shrimp, and dressing in separate containers in refrigerator. Store breadcrumbs in a sealed container at room temperature. Assemble just before serving.