Cajun Shrimp Chopped Salad

Heat a large dry pan over medium heat. Add ¼ tsp Cajun Spice Blend (½ tsp for 4 servings); cook, stirring occasionally, until fragrant, 30-60 seconds. (You’ll use more Cajun Spice Blend in the next step.)

Transfer to a medium bowl; add Caesar dressing, mayonnaise, 1 TBSP olive oil, ¼ tsp 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.

Heat a drizzle of oil in same pan over high heat. Add half the corn (all for 4 servings), ¼ tsp Cajun Spice Blend (½ tsp Cajun Spice Blend 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 golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan.

Turn off heat; transfer to a plate and set aside to cool. Wipe out pan.

While the corn cooks, rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in the same pan used for the 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, 3-4 minutes. Set aside.

Trim and discard root end from 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.