Kim's Kitchen

Po' Boy Salad

• Remoulade
• 2 T. Milk
• Butter
• Garlic
• Lemon Pepper
• 2 lb medium Shrimp, Cleaned & Veined
• Shredded Lettuce or Salad Mix
• Fresh Baby Spinach Leaves
• Diced Tomatoes
• Croutons or Chunks of Crusty Bread, Optional

This recipe came about with a simple idea. A simple "Why isn't this a thing?" moment. Well friends, it's a thing now. In fact, it's a pretty easy, delicious, amazing thing!

First, make your Remoulade. Click on the ingredient above and it will take you to my Remoulade recipe that's really easy to do. The only thing you're going to do different is to add 2 T. of milk to it so it's a bit thinner. Refrigerate until you're ready to use it.

Add Butter, Garlic & Lemon Pepper to a large frying pan or wok. Once butter is melted, add shrimp and cook until pink. (You'll want to do this on high heat, but make sure to stir often.) Set aside while you assemble your salad.

Mix Lettuce and Spinach Leaves together and top with tomatoes. If you prefer to add other vegetables, do it. I kept this true to what the original Po' Boy Sandwich would be (except I added Spinach for contrast).

Top with shrimp while it's still hot and drizzle with Remoulade. The heat from the Shrimp will help your Remoulade thin a little bit more and stick to everything like you want it to. If you prefer, add croutons or chunks of crusty bread or leave them off - both ways is good.

In the picture above, I used: Salad Mix, Spinach, Tomatoes, Shrimp, Remoulade & little chunks of a really crusty Croissant. If you can't do Shrimp or just don't like it, use Chicken. Grilled Chicken we be awesome on this salad too! What makes this amazing isn't the protein - it's the combination of the greens and the Remoulade.

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