Cajun Shrimp Chopped Salad

🥘 Ingredients

• baby lettuce
  4 c
• black pepper
  to taste
• caesar dressing
  2 tbsp
• cajun spice blend
  1 unit
• cooking oil
  1 tbsp
• corn
  8 oz
• grape tomatoes
  1 c
• lemon
  1 unit
• mayonnaise
  1 tbsp
• olive oil
  1 tbsp
• salt
  to taste
• shrimp
  8 oz
• sugar
  1 tsp

🍳 Cookware

• large pan
• medium bowl
• large bowl

1. 

   1

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

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

   2

   Heat a large pan over medium heat. Add ½ tsp cajun spice blend ; cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Transfer to a medium bowl ; add caesar dressing , mayonnaise , 1 tbsp olive oil , ¼ tsp sugar , and juice from one lemon wedge. Whisk to combine. Taste and season with salt and black pepper if desired.

   cajun spice blend: 1 unit, caesar dressing: 2 tbsp, mayonnaise: 1 tbsp, olive oil: 1 tbsp, sugar: 1 tsp, salt: to taste, black pepper: to taste
3. 

   3

   Heat a drizzle of cooking oil in the same pan over high heat. Add half the corn, ¼ tsp cajun spice blend, and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden brown and lightly charred in spots ⏱️ 4 minutes . TIP: If corn begins to pop, cover the pan. Turn off heat; transfer to a plate and set aside to cool. Wipe out the pan.

   cooking oil: 1 tbsp
4. 

   4

   While corn cooks, rinse shrimp under cold water and pat dry with paper towels. Heat a drizzle of cooking oil in the pan over medium-high heat. Add shrimp, 1 tsp cajun spice blend, salt, and pepper. Cook, stirring occasionally, until opaque and cooked through ⏱️ 3 minutes . Set aside.

   shrimp: 8 oz
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: 4 c
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.