Cajun Shrimp Chopped Salad

🥘 Ingredients

• Caesar dressing
  3 oz
• Cajun Spice Blend
  1 tbsp
• baby lettuce
  2 unit
• cooking oil
  2 tsp
• corn
  1 unit
• grape tomatoes
  8 oz
• lemon
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  2 tbsp
• paper towels
• pepper
• salt
• shrimp
  20 oz
• sugar
  ½ teaspoon

🍳 Cookware

• strainer
• large dry pan
• medium bowl
• large pan
• large bowl

1. 

   1

   Wash and dry produce. Drain corn in a strainer , then pat dry with paper towels . Quarter lemon . Halve grape tomatoes lengthwise.

   corn: 1 unit, paper towels, lemon: 2 unit, grape tomatoes: 8 oz
2. 

   2

   Heat a large dry pan over medium heat. Add ½ tsp of Cajun Spice Blend (1 tsp for 4 servings); cook, stirring occasionally, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . (You'll use more Cajun Spice Blend in the next step.) Transfer to a medium bowl ; add Caesar dressing , mayonnaise , 1 tbsp of olive oil , ¼ tsp of sugar , and juice from one lemon wedge. (For 4 servings, use 2 TBSP olive oil, ½ tsp sugar, and juice from two lemon wedges.) Whisk to combine. Taste and season with salt and pepper if desired.

   Cajun Spice Blend: 1 tbsp, Caesar dressing: 3 oz, mayonnaise: 4 tbsp, olive oil: 2 tbsp, sugar: ½ teaspoon, salt, pepper
3. 

   3

   Heat a drizzle of cooking oil in same large pan over high heat. Add half the corn (all for 4 servings), ¼ tsp Cajun Spice Blend (½ tsp for 4), and a pinch of salt and pepper. (You'll use the rest of the Cajun Spice Blend in the next step.) Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, ⏱️ 3 minutes to ⏱️ 5 minutes . TIP: If corn begins to pop, cover pan. Turn off heat; transfer to a plate and set aside to cool. Wipe out pan.

   cooking oil: 2 tsp
4. 

   4

   While corn cooks, rinse shrimp under cold water; pat dry with paper towels . Heat a drizzle of oil in pan used for corn over medium-high heat. Add shrimp, 1 tsp Cajun Spice Blend (be sure to measure—we sent more!), salt, and pepper. (For 4 servings, use remaining Cajun Spice Blend.) Cook, stirring occasionally, until opaque and cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes . Set aside.

   shrimp: 20 oz, paper towels
5. 

   5

   Trim and discard root end from baby lettuce ; chop leaves into bite-size pieces. In a large bowl , toss lettuce with half the charred corn, half the tomatoes, half the shrimp, and half the dressing. Taste and season with salt and pepper if desired.

   baby lettuce: 2 unit
6. 

   6

   Divide salad between bowls. Top with remaining charred corn, remaining shrimp, and remaining tomatoes. Drizzle with remaining dressing to taste. Serve with remaining lemon wedges on the side.
7. 7

   Shrimp are fully cooked when internal temperature reaches 145 degrees.