CREOLE SHRIMP SALAD

Creole Shrimp Salad image

Provided by Diana Adcock

Time 45m

Number Of Ingredients 15

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3 Tbsp salt
2 Tbsp each black pepper, dried oregano, granulated garlic, onion powder, cayenne pepper.
2 tsp each white pepper, celery salt.
1 Tbsp olive oil, extra virgin
1 Tbsp worcestershire sauce
1/2 tsp red pepper flakes
20 jumbo shrimp, cooked and cooled
1 bag(s) mixed baby greens, 16 oz
1/4 c thinly sliced radish
1/4 c thinly sliced celery
1 1/2 c halved cherry tomatoes
1/2 c ranch salad dressing
1 baguette
1 Tbsp olive oil, extra virgin
1 c muffuletta olive salad

Steps:

1. In a mason jar with a lid or a small mixing bowl combine the first 3 ingredient steps, from salt to celery salt. Set aside.
2. In a large bowl whisk together the extra virgin olive oil, Worcestershire sauce, red pepper flakes and 1 teaspoon Creole seasoning mix(above).
3. Add cooked and cooled shrimp, toss well. You can use frozen, thawed shrimp, just bring them to room temp. Peeled or unpeeled, it's up to you. Set aside.
4. In a large mixing bowl toss together the mixed baby greens, radish, celery, tomatoes, ranch dressing whisked with 2 teaspoons creole seasoning(above).
5. Turn your oven onto broil.
6. Slice baguette in half lengthwise.
7. In a small bowl whisk together the Extra virgin olive oil and 1 teaspoon Creole seasoning(above).
8. Lightly brush the baguette halves with oil mix. Toast until nice and brown and a bit crispy.
9. Remove and cut at an angle into 2 inch thick slices.
10. To Plate: Lay out 4 dinner plates, place 2 bread slices at the edge, divide salad, top with shrimp. Place 1/4 cup muffuletta salad opposite the bread toast and serve.