Cajun Shrimp Salad

  • 10 oz. large shrimp, peeled & deveined
  • 1 T. cooking fat of your choice - I used bacon fat
  • 2 tsp. cajun seasoning - I used Penzeys
  • 1 tsp. black pepper
  • ½ tsp. garlic powder
  • ¼ tsp. smoked paprika
  • 12 oz. torn Boston lettuce
  • 1 red bell pepper - seeded and chopped
  • 1 large, ripe tomato - chopped
  • 1 small cucumber - halved lengthwise and sliced into small pieces

While you are peeling and deveining the shrimp, heat the cooking fat of your choice over medium heat in a large, nonstick skillet. When the skillet is hot, add the shrimp and sprinkle about half of the seasonings (cajun seasoning through smoked paprika) evenly over the shrimp in the pan. After about 2 minutes of cooking, turn all of the shrimp and sprinkle the remaining seasoning over the other side of the shrimp. After the shrimp have cooked for another 2 minutes, stir the shrimp briefly in the pan to make sure it's all evenly coated and cooked through. Remove the skillet from the heat source and allow the shrimp to rest in the pan while you prepare the rest of the salad.

To assemble the rest of the salad, combine the lettuce, bell pepper, tomato, and cucumber in a large serving bowl; toss well to combine.

Just prior to serving, arrange the shrimp over the prepared salad, drizzling the pan juices over the top; serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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