Iceberg Wedge Salad W. Fogo Island Shrimp, Bacon & Buttermilk Dressing Recipe
Dive into our refreshing Iceberg Wedge Salad, topped with succulent Fogo Island shrimp, crispy bacon, and drizzled with a rich buttermilk dressing. Each bite offers a perfect balance of crunch and creaminess, making it a delightful start to your meal or a satisfying light dish on its own.
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Ingredients
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Salad Base
Shrimp & Bacon
Buttermilk Dressing
Method
Preparation
- 1
- 2
Cook the Shrimp
In the same skillet, add the FOGO Island shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
- 3
Prepare the Dressing
In a bowl, whisk together buttermilk, mayonnaise, garlic powder, Dijon mustard, chopped chives, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
- 4
Assemble the Salad
Cut the iceberg lettuce into wedges and place on a serving platter. Top with cherry tomatoes, red onion, cucumber, cooked shrimp, crumbled bacon, and drizzle generously with buttermilk dressing.
