Sweet and Spicy Shrimp Corndog Salad

Sweet and Spicy Shrimp Corndog Salad

Sweet and Spicy Shrimp Corndog Salad

Prep Time: 
20 minutes
Cook Time: 
20 minutes
Ingredients: 
  • 16 
    medium or large shrimp
  • 1 cup 
    self rising corn meal
  • 1  
    egg
  • 2 tablespoons  
    sugar
  • 3/4 cup 
    buttermilk
  • 1 cup 
    Wisham's Mango Pepper Jelly, Divided
  • 1/4 cup 
    Cider Vinegar
  • 1 teaspoon  
    Dijon mustard
  • 1/4 cup 
    Georgia Olive Oil or Canola Oil
  • 1 bag 
    Lettuce mix (Use your favorite)
  • Salt and Pepper
  • oil for frying
Directions: 

Heat oil to 325 degrees.

Combine corn meal, sugar, egg and buttermilk in a bowl. Peel, devein and butterfly shrimp leaving the tail on. Dip shrimp in the batter and fry several at a time. 3 to 6 minutes depending on the size of the shrimp. Drain on paper towels, the toss while hot in ½ cup pepper jelly.

Dressing
Combine ½ cup jelly with cider vinegar, Dijon mustard, olive oil and salt and pepper. Whisk well.

Toss Lettuce with enough dressing to coat. Place lettuce on plate then set 4 shrimp on top.