Here’s a simple salad dish that is a great balance of indulgence and guilt-free goodness! The indulgence is Bam Bam shrimp, dusted with smoked paprika, along with the savoury corn bread croutons. It’s guilt-free because I’ve balanced everything with fresh baby greens, cherry tomatoes, pickled red onions, and cast iron-charred corn and avocado. And it’s all tied together with a honey bourbon vinaigrette.  

Keep reading for step-by-by instructions on how to make my version of this southern-inspired salad.

Ingredients

24pcs. Bam Bam Shrimp

salt

cayenne

smoked paprika

Vinaigrette

¼ cup cider vinegar

¼ cup bourbon (uncooked)

4 tsps. grainy mustard

2 tbsps. honey

½ cup olive oil

Pickled Onions

½ cup red onion, julienne

juice of 3 Limes

Charred Corn

1 cup frozen corn kernels, thawed

1 tbsp. olive oil

salt and pepper to taste

Extras

24 heirloom cherry tomatoes (multicolour preferred), cut in halves

1 avocado, peeled and pitted, thinly sliced

8 cups mixed baby greens

1 cup corn bread croutons

Start by preparing the Bam Bam shrimp according to box directions. Toss in a pinch of salt, cayenne and smoked paprika.

If you’re not pickling in your kitchen, then what are you waiting for? Pickling is very much on trend and it’s really simple! Not only is pickling a good way to preserve ingredients, but it also elevates the craft of your creations. I love reading menus that say things like “in-house pickled…” or “in-house cured….”.

To pickle the red onions, you’re going to simply slice them and toss them with lime juice and kosher salt.

You know what’s also on trend? Cast iron cooking! It’s a great way to add a really nice char flavour to anything your heart desires.

Next, trim the blanched corn off the cob and char away! You’re going to char the corn in a cast iron skillet with 1 tbsp. of olive oil and a pinch of salt and pepper. Remove and refrigerate until needed.

The honey bourbon vinaigrette is a delicious dressing that’s really easy to pull together.

In a stainless bowl, combine the cider vinegar, bourbon, mustard, honey, and black . Whisk vigorously while slowly adding olive oil to create emulsion. Season and refrigerate until needed.

You’re almost there!

To plate, bed 2 cups of mixed baby greens on your dish, scatter 12 halves of your cherry tomatoes, fan slices of avocado, add 2 tbsps. of your charred corn, and a few slices of pickled red onions. Place 6-8 cornbread croutons and 6 pcs of the fried Bam Bam shrimp on top and drizzle with 2 tbsps. of the honey bourbon vinaigrette.

And there you have it: southern-inspired seafood salad that tastes decadent but is packed with hearty ingredients.

Stay hungry my friends!