Greg DuPree
Active Time
Total Time
20 MIN
Serves : 4

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.

How to Make It

Step 1    

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.

Step 2    

Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.

Step 3    

Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.

Step 4    

Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.

Make Ahead

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.

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