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Yuengling Shrimp Wedge Salad

Serves: 4
Ingredients
Preparation

Main Ingredients:

  • 32 ea Yuengling Battered Shrimp
  • 2 head Iceberg Lettuce cut into wedges
  • 2 cup English Cucumber, diced
  • 2 cup Beefsteak Tomato, diced
  • 1 cup Red Onion, diced
  • 1 tbsp Olive Oil
  • 1/2 cup Bacon Bits
  • 1/2 cup Crumbled Feta Cheese

For the Buttermilk Dill Dressing:

  • 1/4 cup Mayo
  • 1/2 cup Sour Cream
  • 1/2 cup Buttermilk
  • 2 tbsp Garlic
  • 1 tsp Kosher Salt
  • 1 tbsp Dried Dill
  • 2 tsp Onion Powder
  • 1 tbsp Hot Sauce
  • 1 tbsp Lemon, juice
  • 1/4 cup Fresh Herbs chopped parsley or chives
  1. Prepare Shrimp: To Deep Fry: Preheat fryer to 350°F and fry for about 2½ minutes. To Bake: Place frozen shrimp on a lightly oiled baking pan. Conventional Oven: Preheat oven to 450°F and bake for about 14 minutes. For best results, flip half way through baking. Note: Cook to an internal temperature of 145°F minimum.
  2. For the Buttermilk Dill Dressing: Add all of the ingredients except for the fresh herbs to the bowl of a food processor or blended. Pure on medium-high speed until fully mixed. Stir in the fresh herbs.
  3. Assemble the salad by dividing the iceberg lettuce wedges equally amongst 4 plates. Toss the cucumbers, tomatoes and red onion in a small bowl with the olive oil. Divide this mixture artfully between the plates. Top with bacon bits, feta cheese crumbles and about 8 pieces of fully cooked Yuengling Shrimp.
  4. Drizzle with the reserved Buttermilk Dill dressing or alternatively serve the dressing on the side.

10026138 Yuengling Shrimp 31-35 ct