Bayou Salad Recipe

Rinse and spin-dry the heritage salad blend if needed. Thinly slice the red onion into half-moons until you have about 1/2 cup. Halve the grape tomatoes. Place the greens, sliced red onion and halved tomatoes into a large bowl and gently toss to combine; keep chilled while you prepare the warm components.

In a medium skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel–lined plate to drain and cool, then chop into 1/2-inch pieces. Reserve 1 teaspoon of the rendered bacon fat for the shrimp (optional) and discard or save the rest for another use.

Season shrimp

Pat the shrimp dry with paper towels. In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, cayenne, salt and black pepper. Toss shrimp with 1 tablespoon olive oil and sprinkle the spice mix over them, turning to coat evenly.

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the reserved 1 teaspoon bacon fat if using, otherwise add the remaining 1 tablespoon olive oil. Add the seasoned shrimp in a single layer (work in two batches if necessary) and cook without moving for 1–1.5 minutes, then flip and cook another 1–1.5 minutes until blackened at the edges and opaque through. Remove from pan and keep warm.

Whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, Cajun seasoning, minced garlic, salt and black pepper in a small bowl or jar. Taste and adjust acidity or seasoning as desired. If you prefer a creamier dressing, you can whisk in 1–2 tablespoons plain Greek yogurt or mayonnaise (optional).

To serve, drizzle about half of the dressing (or to taste) over the prepared greens and gently toss to coat. Arrange the warm blackened shrimp on top, scatter the chopped smoked bacon and garnish with chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the shrimp. Pass remaining dressing at the table.