Spicy Shrimp Po’Boy Salad

Forget deep-fried, this new twist on a traditional Big Easy favorite uses panko (a crisp, dry Japanese breadcrumb available in the Asian section of most supermarkets) to create a crunchy coating for the shrimp.

Ingredients

⅔ cup light mayonnaise
¼ cup Creole mustard
Juice of 1 large lemon (about ¼ cup)
⅓ cup honey
2 teaspoons Creole seasoning, divided
1 tablespoon Worcestershire sauce
1 pound peeled and deveined large shrimp
Cooking spray
¾ cup Japanese breadcrumbs (panko) or toasted fresh breadcrumbs
6 cups torn crisp leaf lettuce
1 small red onion, thinly sliced
1 medium peeled and seeded cucumber, sliced
¼ cup sliced pepperoncini peppers
4 ounces Cabot Lite50 Sharp Cheddar or Cabot Lite75 Sharp Cheddar, cubed
2 ounces Cabot Lite50 Sharp Cheddar or Cabot Lite75 Sharp Cheddar, grated (about ½ cup)
8 large diagonally-cut baguette slices

Directions

COMBINE mayonnaise, mustard, lemon juice, honey and 1 teaspoon of Creole seasoning in small bowl to make dressing. Spoon ⅓ cup of dressing into large zip-close plastic bag.

COVER remaining dressing and refrigerate until ready to serve.

ADD Worcestershire sauce, remaining 1 teaspoon Creole seasoning and shrimp to dressing in bag, tossing well to coat. Let shrimp marinate in refrigerator for 30 minutes.

PREHEAT oven to 400°F. Coat baking sheet with cooking spray.

PREHEAT shrimp from bag, discarding marinade. Place breadcrumbs in bowl, add shrimp and toss until thoroughly coated. Arrange on baking sheet and bake for 10 minutes or until cooked through to center.

PREHEAT broiler. In large serving bowl, toss lettuce with reserved dressing. Top evenly with onion, cucumber, pepperoncini, cubed cheese and shrimp.

SPRINKLE grated cheese over baguette slices and place under broiler until cheese is melted. Serve with salad.