Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing
Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.
Prepare recipe through step 3 up to 2 days ahead. Store lettuce wedges, shrimp, and dressing in separate containers in refrigerator. Store bread-crumbs in a sealed container at room temperature. Assemble just before serving.