A classic shrimp salad with a little extra heat.
(That said, chorizo orConecuh sausagemake great substitutes.)
While oil heats, toss shrimp with 2 1/2 teaspoons Cajun seasoning and 1/4 teaspoon salt until evenly coated.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Turn shrimp, and cook just until they are opaque throughout, about 1 minute.
Transfer to a large plate, and wipe skillet clean.
Add vinegar, scraping bottom of skillet with a wooden spoon to release browned bits.
Remove from heat; stir in 3 tablespoons water, followed by the honey and mustard.
Arrange salad greens on a large platter, and top with cooked shrimp.
Spoon andouille mixture over salad; garnish with additional chopped fresh herbs.
