I love a good fried shrimp sandwich, but came up with this one day for a lighter version with less guilt. I love how the pan-fried shrimp is complimented by the crispy lettuce and juicy tomatoes. You can make this at any time of year, but it’s truly best in summer on a hot day with vine-ripened juicy tomatoes.

Makes: 4 (5 shrimp/person)

20 shrimp, peeled and deveined

1 egg

1 cup flour

1 teaspoon Maldon sea salt

1 Tablespoon cajun seasoning

1 Tablespoon Extra virgin olive oil

1 head Iceberg lettuce

2 large vine-ripened tomatoes

1/2 red onion

salad dressing of choice (Thousand island is a good one)

Method:

1. Wash and dry the lettuce in a salad spinner. Tear or shred into bite sized pieces.

2. Chop the tomato into rounds and slice the onion into thin slivers. Set aside.

3. Meanwhile, assemble a dredging station with dishes in this order.

   *raw shrimp

   *beaten egg

   *flour+salt+spices

   *Frying pan preheating with olive oil

4. Pan-fry the shrimp until no longer pink, roughly 3 minutes/side.

5. Serve the crispy shrimp arranged on top of the salad and your favorite salad dressing.