Gulf Shrimp Iceberg Lettuce Wedge Salad
Gulf Shrimp Iceberg Lettuce Wedge Salad
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 4
Author: Lyubomira from CookingLSL
For the shrimp:
- 8 gulf shrimp
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
For the dressing:
- ½ cup crumbled blue cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 small garlic clove , minced
- 2 tbsp lemon juice
- ½ tsp salt
- black pepper to taste
For the salad:
- 1 head iceberg lettuce , cut into wedges
- 4 strips bacon , cooked and chopped
- 1 large tomato , diced
- 1/4 cup crumbled blue cheese
- chopped parsley for garnishing
For the shrimp:
Season shrimp with salt, pepper, chili powder and garlic powder.In a skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp for 1-2 minutes per side, do not over cook or let it turn brown.
For the dressing:
In a bowl, mash the blue cheese with sour cream until smooth.
Add remaining ingredients and mix well until combined.
Store in the fridge.
Calories: 402kcal | Carbohydrates: 7g | Protein: 12g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 1160mg | Potassium: 421mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1405IU | Vitamin C: 11.6mg | Calcium: 210mg | Iron: 1.1mg