Sergeant Scott’s Sesame Shrimp Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb frozen cooked x-large shrimp
• 1/4 cup sesame seeds (in the spice or nut aisle of the grocery store)
• 1/4 cup sunflower seeds
• 3 tablespoons sesame oil (toasted)
• 1 large vidalia onion
• 2 tablespoons emeril's cajun seasoning
• 18 ounces romaine lettuce hearts
• olive oil flavored cooking spray, no fat (toasted sesame oil)
• salt and pepper (to taste)
• lemon (optional)

Recipe

• 1 place warm water in a container (we use a metal bowl) and place shrimp into water. change water a few times and let sit until defrosted. pull tails off, and put the shrimp on paper towels to dry. **drying the shrimp helps keep it from splattering all over the place when you place it in oil in the pan**.
• 2 in a dry pan (no oil in it) heat on medium-high.
• 3 place sunflower seeds, sesame seeds, and 1 tbsp of the emeril's cajun spice seasoning in the pan. toast all 3 ingredients until lightly browned, watching and stirring so they don't burn (approx. 5 minutes). when sesame seeds are brown you're done, sunflower seeds won't turn color.
• 4 take the toasted sunflower and sesame seed mixture and place on a paper plate.
• 5 add sesame oil to pan (medium high). cook about 1 minute, until hot .
• 6 sweat onions (cook til clear) in oil approximately 2-3 min (still on med high).
• 7 add shrimp to above. cook another 1-2 minutes.
• 8 add 3/4 cup of sunflower and sesame seed mixture (save the rest for top of salad). stir until hot.
• 9 add last tbsp of emeril's cajun seasoning and stir/cook for 1-2 minutes. take off heat.
• 10 pour lettuce into stainless steel bowl (or any bowl you desire). spray no fat olive oil spray onto lettuce (we use toasted sesame oil) and toss lettuce.
• 11 add salt and pepper to taste.
• 12 put lettuce on serving dishes, add shrimp mixture and a pinch or two of remainder of the sunflower and sesame seed mixture. optional: a squeeze of lemon.
• 13 enjoy.