New Orleans Shrimp and Avocado Salad


2/3 cup S&F Remoulade Sauce
3 Tbsp. cup buttermilk
1 head Boston lettuce
1 (16 oz.) bag jumbo cocktail shrimp (26/30 ct.), tails removed
1 pt. grape tomatoes, halved
1 ripe avocado, peeled and chopped
2 hard-boiled eggs, peeled and chopped
1/3 cup crispy bacon pieces
1/3 cup thinly sliced scallions


  1. Whisk the S&F Remoulade Sauce and buttermilk together until evenly blended. Set aside.
  2. Assemble salads: Divide the lettuce, shrimp, tomatoes, avocado and egg between 4 shallow bowls or plates.
  3. Drizzle the dressing over the salad and garnish each salad with an equal amount of bacon and scallion. Offer remaining remoulade dressing on the side.