GOAT Shrimp Wedge Salad Recipe | THE GOAT CHEF™

GOAT Shrimp Wedge Salad

A steakhouse classic, elevated with perfectly seared shrimp.

This isn't an ordinary wedge salad. Crisp charred iceberg lettuce is topped with jumbo shrimp, crispy bacon, sweet cherry tomatoes, blue cheese crumbles and our signature GOAT Blue Cheese Dressing. Fresh, bold and built like a main course.

Yield

2 Entrée Salads

Ingredients

• 1 large head iceberg lettuce
• 8 jumbo shrimp (U10-U12), peeled and deveined
• 6 slices thick-cut bacon, cooked and chopped
• 1 cup cherry tomatoes, halved
• ½ cup blue cheese crumbles
• 2 tablespoons fresh chives, chopped
• GOAT Blue Cheese Dressing
• Olive oil
• Unsalted butter
• Fresh key lime zest
• Fresh key lime juice
• Diamond Crystal Kosher Salt
• Fresh cracked black pepper

Equipment

• Cast iron skillet or grill
• Large sauté pan
• Mixing bowl
• Chef's knife
• Cutting board

Instructions

1. Cut the iceberg into wedges while leaving the core intact.
2. Lightly brush with olive oil and char both cut sides over high heat.
3. Season the shrimp with Diamond Crystal Kosher Salt and fresh cracked pepper.
4. Sear the shrimp in bacon fat and butter until just cooked.
5. Arrange the wedge on a chilled plate.
6. Top with tomatoes, bacon, blue cheese and fresh chives.
7. Arrange the shrimp over the top.
8. Finish generously with GOAT Blue Cheese Dressing.

Chef Tips

• Always serve the wedge cold.
• The shrimp should be hot.
• Char only the cut side of the lettuce.
• Use thick-cut bacon.
• Dress generously just before serving.

Related Recipes

• GOAT Blue Cheese Dressing
• GOAT Bacon Jam
• GOAT Caesar Dressing
• GOAT Ranch Dressing

Nutrition Disclaimer: Nutritional values are estimates only.