Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.

Ingredients

• 1 tablespoon vegetable oil
• 20 peeled and deveined raw large shrimp (about 1 pound)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 1/4 cups fresh breadcrumbs (about 3 3/8 ounces)
• 1/2 teaspoon old bay seasoning
• 1/2 cup mayonnaise
• 2 tablespoons whole milk
• 4 teaspoons hot sauce (such as crystal)
• 1 (20-ounce) head iceberg lettuce, cut into 4 wedges
• capers, for garnish

Directions

1. Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.
2. Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.
3. Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.
4. Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.