Zydeco Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a shallow bowl whisk together all-purpose flour, cornstarch, baking powder, remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper. Stir in buttermilk until a slightly thick batter forms — it should coat the shrimp but not be gluey.

Fry shrimp

Pour vegetable oil into a medium skillet or pot to a depth of about 1 inch and heat to 350°F (175°C). Working in batches, dredge each shrimp in the batter, letting excess drip off, and carefully lower into the hot oil. Fry 2–3 minutes until golden and opaque and cooked through. Transfer to a paper towel-lined tray.

Glaze shrimp

In a small saucepan over low heat combine sweet chili sauce and butter. Stir until butter melts and mixture is glossy. Remove from heat and stir in lime juice. Toss fried shrimp gently in the glaze so they are evenly coated. Keep warm on a rack or sheet while assembling salad.

In a jar or small bowl combine pepper jelly, apple cider vinegar, Dijon, and honey. Whisk while slowly streaming in olive oil until emulsified. Season with salt and pepper to taste. If jelly is very thick, warm it briefly before mixing so it blends smoothly.

In a large bowl combine mixed greens, green and purple cabbage, sliced red bell pepper, shredded jack cheese, and red onion. Toss gently to combine.

Add candied pecans, pickled jalapeños, and tortilla strips to the salad and toss lightly (reserve a small handful of tortilla strips and pecans for garnish).

Dress the salad: drizzle about half the pepper jelly vinaigrette over the salad and toss to coat. Taste and add more dressing as desired (reserve a tablespoon for drizzling over shrimp).

Plate: divide salad among 4 plates or two large shallow bowls. Arrange glazed shrimp on top of each portion (about 4–6 shrimp per serving depending on size). Drizzle reserved dressing and additional sweet chili glaze (if desired) over the shrimp. Garnish with reserved tortilla strips and pecans and an extra few pickled jalapeño slices.