Cajun Shrimp Wedge Salad with Blue Cheese

Steakhouse wedge, lightened up and turned up. The shrimp marinate in Oh' Cajun and olive oil, then hit a screaming-hot pan or grill until charred at the edges. The dressing is the sleeper move — a lite homemade blue cheese with Bella Blend stirred in, so every crisp bite gets a little Italian-herb lift under the funk. About 30 minutes for 4 servings.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1.5 tbsp SpiceX Oh' Cajun seasoning
• 2 tbsp olive oil (for the marinade)
• 2 small heads romaine or iceberg, halved into wedges
• 1/2 cup blue cheese crumbles (for the salad and the dressing)
• 4 slices bacon, cooked crisp and chopped
• 1/4 cup pickled red onions
• 1/4 cup toasted pecans, chopped (optional)
• 1/2 cup plain Greek yogurt (for the lite dressing)
• 2 tbsp light mayo (for the lite dressing)
• 2 to 3 tbsp buttermilk, to thin (for the lite dressing)
• 1 tsp lemon juice (for the lite dressing)
• 1/2 tsp SpiceX Bella Blend (for the lite dressing)
• Cracked black pepper, to taste

Directions

1. Marinate: toss the shrimp with the olive oil and Oh' Cajun until evenly coated. Rest 15 minutes while you build everything else.
2. Dressing: stir together the Greek yogurt, light mayo, lemon juice, Bella Blend, and half the blue cheese crumbles, mashing some of the cheese into the base. Thin with buttermilk a tablespoon at a time until it drizzles, and finish with cracked pepper. Fridge until serving — it gets better as it sits.
3. Cook: grill or sauté the shrimp over high heat, about 2 minutes per side, until charred outside and just opaque through. Don't crowd the pan — crowded shrimp steam instead of sear.
4. Build: lay the wedges cut side up and drizzle generously with the dressing so it slips into the layers.
5. Finish: line the shrimp alongside, then shower with the remaining blue cheese, bacon, pickled red onions, and pecans. Serve cold and crunchy against the hot shrimp.

Chef's note: The whole dish rides on temperature contrast — ice-cold crunchy lettuce against hot charred shrimp. Chill the wedges and the plates while the shrimp cook, and dress at the last second so nothing wilts.

Nutrition per serving (serves 4): 390 calories · 31g protein · 9g carbs · 26g fat. Macros estimated.