Bold And Spicy Jumbo Shrimp And Andouille Salad

Recipe Ingredients

		Bold and Spicy Tomato Vinaigrette
1 cup	237ml	Tabasco brand Garlic Pepper Sauce
1 cup	237ml	Red wine vinegar
1 1/2 cups	355ml	White vinegar
1		Scallions - sliced
2 cups	474ml	Canola oil
1 tablespoon	15ml	Tomato paste
2 tablespoons	30ml	Ground cumin
1/2 tablespoon	7.5ml	Dried oregano
		Salad
1		Basil
24 oz	681g	Mixed greens
36		Grape tomatoes
3		Cucumbers - peeled, seeded,
		And medium diced
		Frizzled Onions
2		Onions - thinly sliced
1/4 cup	59ml	Tabasco brand Pepper Sauce
3 cups	187g / 6.6oz	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
		Protein
2 1/2 lbs	1135g / 40oz	Jumbo shrimp - peeled, deveined,
		And tails left on
24 oz	681g	Andouille sausage - diced
24 oz	681g	Bacon - diced

Recipe Instructions

To make vinaigrette, combine all ingredients mixing well, and hold refrigerated until ready to use.

To make salad, tear basil and add to the mixed greens. Add tomatoes and diced cucumbers and toss gently to combine.

To prepare onions, toss onions with Tabasco sauce. Dredge in flour and deep-fry until golden brown, drain. Season with salt and pepper. Reserve for later use.

To prepare protein, render bacon in a large saute pan. Add sausage and cook until halfway done. Add shrimp and cook for 1 minute, then add the vinaigrette. Cook until sauce begins to slightly thicken and proteins are done.

For each serving, fill margarita glass with salad. Then top with shrimp, sausage, bacon and cooked vinaigrette. Sprinkle with fried onions.

This recipe yields 12 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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