Gulf Shrimp Remoulade Salad : Ralph Brennan Restaurant Group

Ingredients

• 4 ounces of creole mustard
• 4 ounces of shrimp for remoulade
• 3 ounces of cut, washed, and sliced romaine lettuce
• 2 2 ounce sliced rounds of yellow tomatoes
• 1 ounce of breadcrumbs
• 1 ounce egg wash
• 1/2 ounce eggs, boiled and chopped for garnish
• 1 ounce apple smoked bacon, crispy garnish
• 1/8 ounce thinly sliced green onions
• 1 1/2 ounces of remolded dressing