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KITCHEN SCOOP: Loaded Shrimp Wedge

READ MORE: KITCHEN SCOOP: Loaded Shrimp Wedge
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Loaded Shrimp Wedge

1 pound medium raw shrimp, peeled*
1 tablespoon Old Bay, or other seafood seasoning, optional*
1 large head iceberg lettuce, well chilled
4 slices thick bacon, cooked and crumbled
1 cup sliced or chopped fresh tomatoes
1/2 cup sliced green onions
1/4 cup crumbled feta cheese
1/4 cup pitted and sliced Kalamata olives
lemon vinaigrette to taste, recipe follows

1. Boil or steam the shrimp with Old Bay, if desired. Set aside to drain and cool.
2. Slice the lettuce into 4 wedges and place in the center of each serving plate. Top with the remaining ingredients. (Salads may be covered and refrigerated for up to four hours, at this point.) Just before serving, drizzle with lemon vinaigrette.

Check out more recipes at www.KitchenScoop.com.

The Kitchen Scoop kitchen was provide by Joyce Barnwell at www.JoyceBarnwell.com

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