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Ingredientes
- 1 c. Tabasco brand Garlic Pepper Sauce
- 1 c. red wine vinegar
- 1 1/2 c. white vinegar
- 1 bn scallions sliced
- 2 c. canola oil
- 1 Tbsp. tomato paste
- 2 Tbsp. grnd cumin
- 1/2 Tbsp. dry oregano
- 1 bn basil
- 24 ounce mixed greens
- 36 x grape tomatoes
- 3 x cucumbers peeled, seeded, and medium diced
- 2 x onions thinly sliced
- 1/4 c. Tabasco brand Pepper Sauce
- 3 c. all-purpose flour Salt to taste Freshly-grnd black pepper to taste
- 2 1/2 lb jumbo shrimp peeled, deveined, and tails left on
- 24 ounce Andouille sausage diced
- 24 ounce bacon diced
Direcciones
- To make vinaigrette, combine all ingredients mixing well, and hold refrigerated till ready to use.
- To make salad, tear basil and add in to the mixed greens. Add in tomatoes and diced cucumbers and toss gently to combine.
- To prepare onions, toss onions with Tabasco sauce. Dredge in flour and deep-fry till golden, drain. Season with salt and pepper. Reserve for later use.
- To prepare protein, render bacon in a large saute/fry pan. Add in sausage and cook till halfway done. Add in shrimp and cook for 1 minute, then add in the vinaigrette. Cook till sauce begins to slightly thicken and proteins are done.
- For each serving, fill margarita glass with salad. Then top with shrimp, sausage, bacon and cooked vinaigrette. Sprinkle with fried onions.
- This recipe yields 12 servings.
- Comments: Croutons may be substituted for the fried onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 12 servings | |
| Calories 1009 | |
| Calories from Fat 814 | 81% |
| Total Fat 90.99g | 114% |
| Saturated Fat 19.15g | 77% |
| Trans Fat 0.15g | |
| Cholesterol 225mg | 75% |
| Sodium 2045mg | 85% |
| Potassium 692mg | 20% |
| Total Carbs 11.02g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.02g | 3% |
| Protein 35.63g | 57% |
