Food Recipes Salads Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing 4.1 (7) 7 Reviews 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. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree Total Time: 20 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 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 Directions 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. 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. Originally appeared: March 2020 Rate It Print