Zydeco Recipe

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, melt the butter. Add the pecans and sugar and stir continuously for 2–3 minutes until sugar melts and coats pecans and becomes glossy.

Sprinkle the salt, continue stirring 30 seconds, then transfer pecans to the prepared sheet in a single layer to cool. Let cool completely (about 10–15 minutes). Break apart any clusters before using.

Prep shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Slowly whisk in cold sparkling water or beer until a smooth, slightly thick batter forms. Batter should cling to shrimp but not be overly heavy—adjust with a tablespoon more water if too thick.

Heat oil

In a heavy saucepan or deep skillet, pour oil and heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test by dropping a small amount of batter— it should sizzle and rise to the surface quickly.

Fry shrimp

Working in a single layer without crowding, dip each shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes per side until batter is crisp and shrimp turn opaque and pink. Fry in batches if needed. Transfer cooked shrimp to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven while you finish remaining shrimp.

Make glaze

In a small saucepan combine sweet chili sauce, honey, rice vinegar, and optional hot sauce. Warm gently over low heat, stirring until honey melts and sauce is glossy, 1–2 minutes. Do not boil—just warm to combine.

Glaze shrimp

Place fried shrimp in a bowl, pour warm glaze over them, and toss gently to coat each shrimp evenly. Return to the rack briefly to let excess drip off (about 30 seconds).

In a small bowl or jar whisk together red pepper jelly and apple cider vinegar until smooth. Whisk in Dijon and soy sauce, then slowly stream in olive oil while whisking to emulsify. Stir in lime juice, salt, and pepper. Taste and adjust seasoning or sweetness (add a pinch of salt or 1/2 tsp more vinegar if needed). Keep chilled until ready to dress the salad.

In a large bowl combine mixed greens, sliced cabbage, red onion, sliced bell peppers, and jalapeño rounds. Toss gently to combine.

Add shredded pepper jack and half of the candied pecans and toss lightly so ingredients are distributed.

Drizzle about half of the pepper jelly vinaigrette over the salad and toss to coat. Reserve remaining dressing to taste at the table.

Arrange glazed fried shrimp on top of the dressed salad. Sprinkle remaining candied pecans and tortilla strips over the salad for crunch. Serve immediately while shrimp are warm.