Popcorn Shrimp Salad

Ingredients

• 1 tablespoon cajun spice 
• 2 tablespoons cornichons chopped
• 1 large eggs 
• 1 cup flour instant (such as Wondra)
• 1  bell pepper green cut into strips
• 0.5 teaspoon hot sauce 
• 4 servings kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup mayonnaise 
• 4 servings pepper freshly ground
• 1 small onion red thinly sliced
• 2  baby greens 
• 0.5 pound shrimp deveined peeled
• 1 medium tomatoes chopped
• 4 servings vegetable oil for frying
• 2 teaspoons whole-grain mustard 

Equipment

• bowl
• frying pan
• whisk
• kitchen thermometer
• slotted spoon

Directions

1. Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
2. Prepare the salad: Halve the shrimp lengthwise.
3. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
4. Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes.
5. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
6. Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.
7. Photograph by Antonis Achilleos