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Ingredients for Cajun Shrimp:

  • 1 lb shrimp
  • 1 tsp. cajun spice
  • 2 cloves garlic
  • Pinch salt
  • 2 tbsp. butter

Ingredients for Salad:

  • 1 lettuce
  • ½ lb. tomatoes
  • 1 onion
  • 2 cucumber
  • 2 avocados
  • 1 cup corn

Ingredients for Cilantro-Lemon Dressing:

  • 3 tbsp. lemon Juice
  • ½ cup parsley
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1/8 tsp. black pepper


  1. Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp. cajun spice, 2 garlic cloves, a pinch of salt and stir to combine.
  2. Using the White Westinghouse 20” Cooker, place a large non-stick pan over medium-high heat.
  3. Add 2 tbsp. butter and once it’s melted and hot, add shrimp in a single layer.
  4. Sauté 5 minutes or just until cooked, transfer to a plate and set aside.
  5. Chop, rinse and spin dry 1 lettuce.
  6. Transfer that to a large mixing bowl and add sliced tomatoes, thinly sliced onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.
  7. To make the dressing, start with 3 tbsp. of lemon juice and ½ cup of parsley and stir that in.
  8. Add 3 tbsp. of olive oil.
  9. Season with 1 tsp. salt and a generous pinch of black pepper and stir that together.
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