Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tarter Sauce.

Preheat oven to 450 degrees F.

Place cut potatoes in a large bowl and drizzle with oil, cajun seasoning, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!

Meanwhile add the lettuce, cabbage, bell peppers, tomatoes, corn, green onions and parsley to a large salad bowl and toss well. Place in the fridge, covered until ready to serve.

To make the shrimp, add the shrimp to a bowl and toss with the creole seasoning, cajun seasoning, smoked paprika and cayenne. Set aside

In a small bowl whisk the milk and egg together. In another medium bowl combine the Panko bread crumbs with the cornmeal.

Take the shrimp and dip it in the milk/egg mixture and then dredge the shrimp through the Panko mixture and place on a plate. Repeat until all the shrimp have been breaded.

Heat a skillet with about an 1/2 inch of oil over medium heat. Once hot fry the shrimp for 2-3 minutes per side or until lightly golden and crisp. Remove and place on paper towels to drain.

To assemble the salads divide the greens among plates or bowls, top with chips and crispy shrimp. Serve with fresh lemon wedges and the avocado tarter sauce (below).

Avocado Tarter Sauce

Add the avocado, greek yogurt, horseradish, lemon juice, honey and a pinch of salt + pepper to a blender or food processor. Blend until smooth and creamy. Serve along side the salad. Store in the fridge.