Zydeco Recipe

In a small nonstick skillet over medium heat, melt the butter. Add pecans and sugar; stir constantly for 3–4 minutes until sugar melts and coats pecans and they become fragrant. Sprinkle a pinch of salt, stir once, then transfer pecans to a sheet of parchment to cool and crisp. Break into pieces once cooled.

Whisk together the red pepper jelly and apple cider vinegar in a bowl until the jelly dissolves. Whisk in Dijon mustard. While whisking, slowly drizzle in olive oil until the dressing emulsifies. Season with salt and black pepper to taste. If dressing is too thick, thin with 1–2 teaspoons of warm water.

Pat shrimp dry with paper towels. In a shallow bowl, combine buttermilk and 1 tablespoon hot sauce; add shrimp and refrigerate for 15–20 minutes to marinate briefly.

In a separate bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt and black pepper. Spread the flour mixture on a plate for dredging.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns in about 30 seconds.

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off, dredge thoroughly in the flour mixture, pressing to adhere. Fry shrimp 2 to 3 minutes per side until golden brown and cooked through. Transfer fried shrimp to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.

While shrimp are frying, combine sweet chili sauce, honey, rice vinegar, soy sauce, lime juice and red pepper flakes in a small saucepan. Warm gently over low heat until slightly thickened, about 2–3 minutes; do not boil. Remove from heat.

Toss the fried shrimp gently in a shallow bowl with the warm sweet chili glaze to coat evenly (reserve a little glaze to drizzle over the salad). Place glazed shrimp on a paper towel briefly to set the glaze.

In a large bowl, combine mixed salad greens, green and red cabbage, sliced red and yellow bell peppers, thinly sliced red onion and jalapeño. Toss gently to mix.

Add shredded Monterey Jack cheese and half of the candied pecans to the salad; toss lightly.

Drizzle about half of the pepper jelly vinaigrette over the salad and toss to coat. Taste and add more dressing if desired.

Transfer the dressed salad to individual plates or a large serving platter. Top with sweet chili-glazed shrimp in a neat row or scattered on top.

Sprinkle remaining candied pecans and tortilla strips over the salad. Garnish with cilantro leaves and lime wedges. Drizzle any reserved sweet chili glaze over the shrimp for extra shine and heat.