Popcorn Shrimp Salad Recipe

Chop romaine hearts into bite-size pieces, rinse and dry thoroughly. Place in a large mixing bowl and keep chilled.

If using mirliton (chayote), peel, halve, remove the seed and shred or thinly slice to make about 2 cups. If substituting cabbage, shred finely. Toss the shredded mirliton/cabbage with mirliton slaw dressing (see section) and refrigerate until assembly.

Combine extra-virgin olive oil, red wine vinegar, finely chopped shallot, pinch of sugar, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until emulsified.

Add the diced tomato and cucumber, toss gently to coat. Let marinate in the refrigerator for at least 15 minutes (up to 1 hour) to develop flavor.

Whisk together mayonnaise, plain yogurt (or sour cream), lemon juice, sugar, Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper in a medium bowl until smooth. Taste and adjust seasoning. Toss with shredded mirliton or cabbage just before plating so slaw stays crisp.

Pat shrimp dry with paper towels. In a bowl combine buttermilk and hot sauce; add shrimp and toss to coat. Let sit 10 minutes to lightly marinate.

In a shallow dish mix flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne and 1/2 tsp salt. Shake off excess buttermilk from shrimp and dredge each shrimp in the dry mix, pressing lightly so coating adheres. Place coated shrimp on a rack for 5 minutes to set.

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test with one piece of coating — it should sizzle and float.

Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per batch, until golden and crisp. Use a slotted spoon to transfer shrimp to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Whisk together light brown sugar (or cane syrup), Dijon mustard, red wine vinegar, Worcestershire sauce, minced garlic, Creole seasoning, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper.

Slowly whisk in olive oil until emulsified. Taste and adjust balance of sweet, acidic and spicy to your preference. The dressing should be slightly sweet with a Creole spice note.

Divide chopped romaine among two plates or bowls (serves 2).

Place about 1 cup of mirliton slaw atop the romaine on each plate (use all slaw as portioned).

Spoon the marinated tomato and cucumber evenly over the slaw.

Scatter pickled okra pieces over each salad, distributing evenly.

Top each salad with the warm popcorn shrimp (about half the shrimp per plate).

Drizzle the Sugarcane-Creole vinaigrette lightly over each assembled salad (about half the vinaigrette per plate), or serve extra on the side.

Garnish with chopped fresh parsley and serve with a lemon wedge to squeeze over shrimp. Serve immediately so shrimp remain crisp.