Shrimp Wedge Salad with Green Goddess Dressing

1 cup sour cream

1 cup mayonnaise

2 lemons, juice only

6 green onions, roughly chopped

2 cloves garlic

2 teaspoons anchovy paste

1 cup fresh basil leaves

1 head iceberg lettuce

1/2 lb. shrimp, any size, cooked, peeled, deveined, tail removed

4 strips bacon, cooked and crumbled

1 medium tomato, chopped

Salt and Pepper, to taste

For the dressing, in a food processor or blender, add the sour cream, mayonnaise, lemon juice, onions, garlic, anchovy paste, basil, salt and pepper. Blend the ingredients until smooth.

Remove a couple of the outer leaves on the iceberg lettuce head. Cut the head into quarters. Remove the cores. To serve, place the four lettuce quarters on four plates. Spoon desired amount of dressing over each. Divide the shrimp, bacon and tomato on top of each wedge. Sprinkle with black pepper. Serve immediately.

Sponsor: Dan’s Market

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