As previously mentioned, we're honoring some of our Team Saucy Mama ladies with some old recipes they've shared with us over the years. Today we're featuring World Seafood Champ, Kim Banick of The Prize of Cooking, and her shrimp wedge salad...which is good enough for a steakhouse!
Steakhouse Cocktail Shrimp Wedge Salad
Number of servings: 4
1 pound medium size shrimp (approximately 6-7 shrimp per person), peeled and deveined
1 tablespoon olive oil
4 tablespoons Saucy Mama Zesty Cocktail Sauce
20 ounces fresh trimmed asparagus
1/4 cup Saucy Mama Four Leaf Balsamic Dressing
4 large wedge cuts of Iceberg lettuce
Ingredients for the wedge salad dressing
1/2 cup mayonnaise
1/4 cup greek yogurt
2 ounces crumbled blue cheese
2 teaspoons while balsamic vinegar
1/4 cup heavy cream
2 tablespoons Saucy Mama Creamy Horseradish
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon dry mustard powder
olive oil for asparagus v salt and pepper
chopped chives for garnish
Heat oven to 400 degrees.
Combine all of the ingredients for the wedge salad dressing and set aside.
In a small bowl, combine the olive oil, cocktail sauce and shrimp.
On a greased baking sheet, arrange the shrimp. Add the asparagus and drizzle with olive oil. Salt and pepper the shrimp and asparagus. Roast for 8 to 10 minutes, just until the shrimp are pink, firm and cooked through.
When the shrimp and asparagus are roasted, toss the asparagus in the dressing.
Serve each plate with asparagus topped with a wedge of lettuce, that is dressed with blue cheese, Creamy Horseradish, and chives. Add the cocktail shrimp and lemon wedges!
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