Ingredients Weight Measure
Shrimp, jumbo, head off, tail on 48 ea.
TABASCO® brand Garlic Pepper Sauce, divided 8 oz.
Vegetable oil, blended, divided 14 oz.
Parsley, chopped 1 cup
Garlic, chopped 4 large cloves
Creole or grainy mustard 1/4 cup
Bacon strips 48 ea.
Green tomatoes, large 5 ea.
All-purpose flour 1 cup
Eggs, whole, beaten 4 ea.
Cornflake crumbs 2 cups
Orange juice concentrate 4 oz.
Mayonnaise 2 cups
Milk 4 oz.
Salt to taste
Black pepper to taste
Romaine lettuce, chiffonade 3 heads
Scallions, chopped, for garnish 1 cup
Red tomato, ripe, seeded and chopped, for garnish 1 cup
Corn kernels, fresh, cooked, for garnish 1 cup


  1. Peel all shrimp, leaving tail on, devein and clean.
  2. In a mixing bowl, combine 6 oz. TABASCO® Garlic Pepper Sauce with 8 oz. vegetable oil, chopped parsley, garlic and mustard. Add shrimp and marinate for 45 minutes.
  3. Meanwhile, blanch the bacon. Be sure that the bacon does not get crispy. Let the bacon cool.
  4. Wrap each shrimp with one bacon strip. Place on baking sheet and refrigerate until ready to cook.
  5. Wash green tomatoes and remove core of each. Slice into 12 each 1/2"-thick slices.
  6. In 3 separate bowls, set up standard breading procedure with flour (seasoned with salt and pepper), beaten eggs, and cornflake crumbs.
  7. Dredge the tomatoes in the flour, the egg, and then the cornflake crumbs.
  8. In a large skillet, heat the remaining oil and fry the green tomatoes until golden brown. Set aside to drain on a paper towel.
  9. To make the dressing, combine orange juice concentrate, mayonnaise, remaining TABASCO® Garlic Pepper Sauce, and milk in a mixing bowl. Season with salt and pepper. Set aside and refrigerate until ready to use.
  10. Preheat oven to 400°F.
  11. Place bacon-wrapped shrimp in oven and bake for approximately 8 minutes or until done and the bacon is crisp. Remove from oven and drain.
  12. Place fried green tomatoes in the oven to warm for approximately 2 minutes.
  13. On each large plate, place the chiffonade romaine in the center. Drizzle some TABASCO®/Orange dressing onto the lettuce. Place the fried green tomato on the top and center of the lettuce. Place 4 bacon-wrapped shrimp around the lettuce on the plate.
  14. Garnish with chopped scallions, chopped red tomatoes and corn kernels.
  15. To finish, drizzle 2 oz. TABASCO®/Orange dressing around the perimeter of the plate and on top of the fried green tomato and the shrimp. Serve warm.

Yield: 12 servings, 4 shrimp per serving