For the blackened shrimp:
Toss the shrimp in the seasoning, cook them in the oil in a pan over medium-high heat until cooked, about 1-2 minutes per side, and set aside.
For the fried green tomatoes:
Dip the tomato slices in the buttermilk, dredge them in the mixture of the flour, cornmeal, salt and pepper and fry them in oil over medium-high heat, until lightly golden brown, about 2-3 minutes per side, before setting on paper towels to drain.
For the remoulade dressing:
Puree everything in a blender until smooth.
For the salad:
Cook and crumble the bacon, mix everything and toss in the dressing.
Nutrition Facts: Calories 297, Fat 15g (Saturated 2g, Trans 0), Cholesterol 81mg, Sodium 558mg, Carbs 25g (Fiber 3g, Sugars 7g), Protein 14g
