This shrimp salad is light & refreshing, with a little kick of spice!
CAJUN SHRIMP SALAD
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons smoked, sweet paprika
1 teaspoon onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1 pound small shrimp (peeled and deveined, tails removed)
2 stalks celery (very finely sliced on a bias)
1/2 red onion (very finely sliced)
1 green bell pepper (thinly sliced)
1 bunch parsley leaves
2 tablespoons sherry vinegar
2 cups baguette (torn into bite-size pieces)
1 pint cherry tomatoes (cut in half)
2 hearts Romaine lettuce (sliced 1/2-inch pieces)
5 tablespoons olive oil (divided)
kosher salt and freshly ground black pepper (to taste)
For the Cajun Shrimp: in a medium bowl, combine salt, cayenne, paprika, onion powder, garlic powder, oregano, thyme and black pepper.
Season shrimp with spice mixture to taste and toss to evenly coat.
Place a large cast iron skillet over medium-high heat. Add oil and seasoned shrimp. Sauté until the shrimp curl and turn pink, about 2 minutes. Remove from heat and set aside.
For the Trinity Vegetables: in large bowl, add celery, onion, bell pepper, parsley, vinegar, olive oil and salt and pepper to taste. Toss to combine.
In a large cast iron skillet, add 2 tablespoons of olive oil and place over medium heat. Add baguette pieces and season with salt and pepper. Sauté until golden brown. Remove from heat and set aside.
In a medium bowl, add tomatoes and season with salt and pepper and a drizzle of olive oil. Toss to evenly coat.
To assemble: on a large oval platter, spread lettuce in an even layer. Arrange Cajun shrimp, Trinity vegetables, baguette croutons and tomatoes in separate rows.