Shrimp and Salad

By bklynmommy

Ingredients

• 1 head of iceberg lettuce
• 1-1/2 to 2 pounds of small to medium shrimp,
• peeled, deveined and patted dry
• 1 tablespoon of canola oil
• Sprinkle of Slap Ya Mama or your favorite
• Cajun/Creole seasoning
• 1/4 to 1/2 cup of mayonnaise, more or less
• 2 tomatoes, chopped, reserving juices
• Kosher salt and freshly cracked black pepper, to taste

Preparation

Step 1

Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside. Heat the canola oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning. Saute just until pink and set aside to cool. Can also boil the shrimp unpeeled instead; cool then peel.

Add the lettuce to a large bowl, toss with the mayonnaise. Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp. Toss again. Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.