Zydeco Salad

Instructions

1. 1

   Prepare the Creole Dressing: In a small bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, Worcestershire sauce, and minced garlic until smooth and well combined. Taste and adjust seasoning if needed. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.

2. 2

   Season the Shrimp: Pat the shrimp thoroughly dry with paper towels. In a medium bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Add the dry shrimp to the bowl and toss until each piece is evenly coated with the spice mixture.

3. 3

   Cook the Shrimp: Heat the olive oil and butter in a large skillet or cast-iron pan over medium-high heat. Once the butter is melted and foaming, carefully place the shrimp in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and have a nice sear. They should curl into a 'C' shape. Remove from heat immediately.

4. 4

   Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add the warm, cooked shrimp on top of the greens.

5. 5

   Dress and Serve: Drizzle about half of the chilled Creole dressing over the salad and toss gently to coat everything lightly. Serve immediately, with the remaining dressing on the side for guests to add as they please.