Shrimp Remoulade Wedge Salad
 
Makes 4 servings
Ingredients
  • 4 cups water
  • 1 tablespoon liquid crab boil
  • ½ yellow onion
  • 2 tablespoons kosher salt
  • ¼ cup lemon juice
  • 2 cloves garlic
  • 24 jumbo fresh gulf shrimp, peeled and deveined
  • Remoulade Dressing (recipe follows), divided
  • 2 heads of Bibb lettuce, cut in half
  • ½ cup grape tomatoes, halved
  • ¼ cup green onion
  • Garnish: ground black pepper
Instructions
  1. In a large, enamel-coated cast-iron Dutch oven, bring 4 cups water, crab boil, onion, salt, lemon juice, and garlic to a boil. Add shrimp, and cook until opaque, 2 to 4 minutes. Drain shrimp well.
  2. Pat shrimp dry and place in a medium bowl. Toss shrimp with ½ cup Remoulade Dressing. Divide lettuce, tomatoes, and green onion between 4 salad plates. Divide shrimp between each plate. Serve with remaining Remoulade Dressing, and sprinkle with pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/shrimp-remoulade-wedge-salad/