New Orleans Shrimp & Avocado Salad | Schlotterbeck & Foss
Fresh scallion adds a little bite to fresh shrimp, creamy avocado, and crispy bacon, and it all comes together under a drizzle of decadent dressing.
Ingredients
- 2/3 cup S&F Remoulade Sauce
- 3 Tbsp. buttermilk
- 1 head Boston lettuce
- 1 (16 oz.) bag jumbo cocktail shrimp (26/30 ct.), tails removed
- 1 pt. grape tomatoes, halved
- 1 ripe avocado, peeled and chopped
- 2 hard-boiled eggs, peeled and chopped
- 1/3 cup crispy bacon pieces
- 1/3 cup thinly sliced scallions
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