Zydeco Recipe

In a small skillet over medium heat, melt butter. Add pecans and granulated sugar. Cook, stirring frequently, until sugar melts and coats the pecans and they become fragrant and lightly toasted, about 3–5 minutes. Sprinkle with a pinch of salt. Transfer to parchment or a plate to cool and harden. Break into bite-size pieces once cooled.

Whisk together red pepper jelly and apple cider vinegar in a small bowl until the jelly loosens. Add Dijon mustard and whisk to combine. Slowly whisk in olive oil until emulsified. If mixture is too thick, whisk in up to 1 tsp hot water to thin. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Set aside.

Prepare batter

In a medium bowl, combine flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp black pepper. Add cold sparkling water and whisk lightly until a slightly lumpy, thick batter forms (do not overmix). The batter should coat the back of a spoon.

Heat oil

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.

Fry shrimp

Pat shrimp dry with paper towels. Working in batches to avoid crowding, dip shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes per side depending on size. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp.

Make glaze

While shrimp are frying or immediately after, combine sweet chili sauce, lime juice, soy sauce, and minced garlic in a small saucepan over low heat. Warm gently until slightly thickened and glossy, about 2–3 minutes (do not boil hard). Taste and adjust—add a pinch more lime for brightness or a touch more chili sauce for heat.

Glaze shrimp

Place fried shrimp in a bowl and spoon the warm sweet chili glaze over them, tossing gently to coat. Alternatively, brush glaze onto shrimp on the rack for a lighter coating. Keep shrimp warm until ready to assemble the salad.

In a large mixing bowl, combine mixed greens, green and red cabbage, sliced red onion, and sliced bell peppers. Add sliced jalapeño sparingly to control heat.

Add shredded Monterey Jack cheese, half of the candied pecans, and half of the tortilla strips to the greens. Toss gently to combine.

Drizzle about half of the pepper jelly vinaigrette over the salad and toss lightly to coat greens evenly. Reserve remaining dressing for serving.

Arrange dressed salad on plates or a serving platter. Top each portion with 8 sweet chili-glazed fried shrimp (or distribute shrimp as desired). Sprinkle remaining candied pecans and tortilla strips on top for crunch.

Garnish with extra jalapeño slices and a few extra drizzles of pepper jelly vinaigrette or a small spoonful of extra sweet chili sauce if desired. Serve immediately so shrimp remain crisp.