Zydeco Recipe

In a large bowl combine mixed greens, sliced cabbage, red onion, bell pepper, jalapeño, and shredded Jack cheese. Toss gently to distribute ingredients evenly.

Just before serving, add tortilla strips and chopped cilantro so they remain crisp.

Make candied pecans

Heat a small nonstick skillet over medium heat. Add butter and let it melt, then add pecans and granulated sugar. Stir constantly for 3–4 minutes until sugar melts and coats pecans and they become fragrant and lightly browned. Sprinkle sea salt, stir, then transfer to parchment to cool and separate. Cool completely; chop coarsely if desired.

Prepare batter and dredge

In a shallow bowl whisk together flour, cornstarch, baking powder, kosher salt, and black pepper. In a separate bowl beat eggs with buttermilk. Pat shrimp dry with paper towels. Dip each shrimp first into the egg-buttermilk, then dredge in the flour mixture, pressing to adhere. Place dredged shrimp on a tray.

Heat oil

Pour oil into a heavy pot or deep pan to reach a 2–3 inch depth and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately without burning.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 2–3 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer cooked shrimp to a paper towel–lined rack to drain briefly.

Make sweet chili glaze

While shrimp fry, combine sweet chili sauce, honey, and rice vinegar in a small saucepan over low heat. Warm and stir until slightly thickened and glossy, about 2–3 minutes. Remove from heat.

Toss hot fried shrimp gently in a bowl with the warm sweet chili glaze until evenly coated. Return glazed shrimp to a separate plate so coating sets slightly.

Make vinaigrette

In a small bowl or jar whisk together red pepper jelly and apple cider vinegar until smooth. Whisk in Dijon mustard and lime juice, then slowly whisk in olive oil until emulsified. Season to taste with salt and pepper.

Place the tossed salad base on plates or a large platter. Drizzle desired amount of pepper jelly vinaigrette over the greens (reserve some for guests).

Arrange 6 glazed fried shrimp over each serving of salad (total 12 shrimp makes 2 servings). Scatter candied pecans over the top and add extra jalapeño slices or tortilla strips as garnish.

Serve immediately with lime wedges on the side. If substituting blackened shrimp: season shrimp with blackened seasoning and sear in a hot skillet 2–3 minutes per side until cooked through; skip the frying and glaze step or brush with a small amount of warmed sweet chili sauce if desired.