Crispy Shrimp Salad* Recipe

If using jarred roasted red peppers, drain and pat dry. If roasting fresh peppers: char 2 large red bell peppers over a gas flame or under broiler until blackened, place in a bowl covered with plastic wrap 10 minutes, then peel, seed, and roughly chop.

In a food processor combine roasted red peppers, toasted almonds, torn bread (or omit bread and increase vinegar to 1½ tbs), garlic clove, smoked paprika, and red wine vinegar.

Pulse until coarsely combined, then with the motor running drizzle in the extra-virgin olive oil until a slightly chunky, spreadable sauce forms. Scrape down sides as needed.

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust: add a splash more vinegar for brightness or more oil for silkiness. Transfer to a bowl and set aside (can be made ahead and chilled up to 3 days).

Halve and pit the avocado, scoop flesh into a blender or bowl. Add Greek yogurt, lime juice, 1/2 tsp salt, and 1 tablespoon cold water.

Blend or whisk until smooth and creamy. Adjust consistency with up to 1 more tablespoon water if needed. Taste and adjust salt and lime. Refrigerate until ready to use.

Prep shrimp

Pat shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.

Set up breading station

Place the flour (or GF flour) in a shallow dish. Beat the egg in a second shallow dish. Place the gluten-free panko in a third shallow dish.

Dredge each seasoned shrimp first in flour, shaking off excess, then dip into beaten egg, then press into panko until well coated. Place breaded shrimp on a tray while heating oil.

Heat a heavy skillet (cast-iron or stainless) over medium-high heat. Add 1/2 cup neutral oil and heat until shimmering and a small breadcrumb sizzles immediately (about 350°F if using a thermometer).

Working in a single layer and not overcrowding the pan, fry shrimp 1.5–2 minutes per side until golden brown and cooked through (opaque and 120–140°F internal). Transfer shrimp to a wire rack or paper towel-lined plate to drain. Keep warm and fry remaining shrimp in batches, adding a tablespoon of oil if pan becomes dry.

While shrimp cook, assemble the salad: toss mixed salad greens with cherry tomatoes and half of the sliced fresno chiles. Dress lightly with a squeeze of lemon or 1 teaspoon olive oil and a small pinch of salt if desired (the romesco and avocado crème are flavorful, so keep additional dressing minimal).

To plate: spoon 1–2 tablespoons romesco sauce onto each plate (or pool in center). Arrange dressed greens beside or on top of the sauce. Place 8 crispy shrimp over the greens. Dot or pipe 1–2 tablespoons avocado crème around/over the shrimp and salad. Garnish with remaining thinly sliced fresno chile, avocado slices, cilantro leaves, and lemon wedges.

Serve immediately so shrimp stay crisp. Recommend offering extra romesco and avocado crème on the side.