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.
1 tablespoon vegetable oil
20 peeled and deveined raw large shrimp (about 1 pound)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/4 cups fresh breadcrumbs (about 3 3/8 ounces)
1/2 teaspoon Old Bay seasoning
1/2 cup mayonnaise
2 tablespoons whole milk
4 teaspoons hot sauce (such as Crystal)
1 (20-ounce) head iceberg lettuce, cut into 4 wedges
Capers, for garnish
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.
