Ingredients
1-1/2 cups flour
1-1/2 tablespoons Seasoning Salt
1-Tablespoon Dill Weed
1-Tablespoon Paprika
1-Teaspoon Black Pepper
½ teaspoon Cayenne Pepper
1 pound 61-70 count peeled and de-veined shrimp
Vegetable Oil for frying shrimp
1 Head Iceberg Lettuce, cut into ¼’s(make a cup out of them)
1 to 1-1/2 cup Green Goddess Dressing (see recipe below)
Cracked Black Pepper to taste
Shredded Carrots and julienne tomatoes, for garnish, if desired
Method
Combine flour, seasoning salt, dill weed, paprika, black pepper, and cayenne pepper in a bowl. Toss the shrimp in the flour mix until well coated. Take shrimp out of flour. Shake off excess. Drop into preheated oil and fry for about 30-40 seconds until shrimp start to float. Take shrimp out of oil and drain on paper towels. Keep warm.
To serve, place Iceberg Lettuce cup on serving platter (repeat with the other cups). Place shrimp into iceberg cups (evenly split into the four). Drizzle the dressing over the salad. Sprinkle with carrots, tomatoes and black pepper if desired. Makes four salads.
GREEN GODDESS DRESSING
1-Cup Mayonnaise
¼ cup finely chopped Parsley
2 tablespoons minced green onions, or chives
3 anchovy fillets, minced
1 clove minced garlic
1 tablespoon Lemon Juice
1 tablespoon Tarragon Vinegar
¼ teaspoon salt
Pinch Black Pepper
1/3 cup sour cream
Method
Combine all ingredients and mix well. If it is too thick for you, add a little water to thin it down. Makes about 1-1/2 cups
