Deluxe Shrimp Remoulade Wedge Salad Print Email

Makes a cool meal for four, or an amazing side dish alongside grilled steaks for eight.

2 lbs peeled and deveined shrimp (or leftover salmon, flaked)
1/2 - 1 pint Tony's Homemade Remoulade Sauce, to taste - or a recipe follows*
6 slices Tony's Applewood Smoked Bacon, cooked and chopped
1 head iceberg lettuce, or 2 heads baby Iceberg lettuce, cut into 4-8 wedges
1 pint cherry or grape tomatoes, split - or tomato wedges
1/2 cucumber, split, cored & sliced
1 avocado, cubed
1/2 cup sliced black olives
4 hard boiled eggs, sliced or wedged
Tony's Homemade Croutons
Rustic bread (sourdough, ciabatta or baguette)

Cook shrimp 1-2 minutes in boiling salted water (Can also be sautéed. If using large or jumbo shrimp, split lengthwise after cooking. Also great with cold salmon crumbled into chunks. Toss with remoulade sauce to taste and chill until ready to use.
Cook bacon, cool, chop and reserve. Core lettuces, split, wash, drain and cut each into wedges - taking care keep the wedges in shape. Place each on a plate about twice the size as the wedge.
Immediately before serving, spoon shrimp and sauce over the top of the lettuce wedges. Garnish plate decoratively with tomatoes, cucumber, black olives and hard boiled egg, and then sprinkle with bacon, avocado and croutons. Serve with rustic bread and chilled white wine or beer.
Serves 4 as a meal or 8 as a side dish with steak.

- Chef Mick (Michaelangelo) Rosacci, -- www.TonyRosacciCatering --


*Classic Remoulade
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup celery
2 TBS chopped garlic
2 TBS prepared horseradish
3 TBS Creole or Whole grain mustard
3 TBS yellow mustard
3 TBS ketchup
3 TBS chopped parsley
1 tsp salt
1/4 tsp cayenne
1/8 tsp freshly ground black pepper
In a large blender or food processor, puree lemon juice through black pepper until almost smooth, about 45 seconds, chill.