- 1 tbsp vegetable oil
- 20 peeled and deveined raw large shrimp (about 1 pound)
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 1/4 cups fresh breadcrumbs
- 1/2 tsp Old Bay seasoning
- 1/2 cup mayonnaise
- 2 tbsp whole milk
- 4 tsp hot sauce
- 1 20 oz head iceberg lettuce, cut into 4 wedges
- capers, for garnish
Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.
Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.
Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.
Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.