Bold and Spicy Tomato Vinaigrette

Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 1 cup
Red wine vinegar 1 cup
White vinegar 1-1/2 cups
Scallions, sliced 1 bunch
Canola oil 2 cups
Tomato paste 1 Tbsp.
Cumin, ground 2 Tbsp.
Oregano, dried 1/2 Tbsp.


Ingredients Weight Measure
Basil 1 bunch
Mixed greens 24 oz.
Grape tomatoes 36 ea.
Cucumbers, peeled, seeded, medium dice 3 ea.

Frizzled Fried Onions

Ingredients Weight Measure
Onions, thinly sliced 2 ea.
TABASCO® brand Original Red Sauce 1/4 cup
All-purpose flour 3 cups
Salt and pepper to taste


Ingredients Weight Measure
Jumbo shrimp, peeled, deveined, tail on 2-1/2 lbs.
Bacon, diced 24 oz.
Andouille sausage, diced 24 oz.


  1. To make Bold and Spicy Tomato Vinaigrette, combine all ingredients, mixing well, and hold refrigerated until ready to use.
  2. To make Salad, tear basil and add to mixed greens. Add tomatoes and diced cucumbers and toss gently to combine.
  3. To prepare Frizzled Fried Onions, toss onions with TABASCO® Original Red Sauce. Dredge in flour and deep-fry until golden brown; drain. Season with salt and pepper. Reserve for later use.
  4. To prepare Protein, render bacon in large sauté pan. Add sausage and cook until halfway done. Add shrimp and cook for 1 minute; add vinaigrette. Cook until sauce begins to slightly thicken and proteins are done.
  5. For each serving, fill margarita glass with salad. Then top with shrimp, sausage, bacon and cooked vinaigrette. Sprinkle with fried onions.

Yield: 12 servings

*Croutons may be substituted for the fried onions.