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1
Place warm water in a container (we use a metal bowl) and place shrimp into water.
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2
Change water a few times and let sit until defrosted.
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3
Pull tails off, and put the shrimp on paper towels to dry.
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4
**Drying the shrimp helps keep it from splattering all over the place when you place it in oil in the pan**.
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5
In a dry pan (no oil in it) heat on medium-high.
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6
Place sunflower seeds, sesame seeds, and 1 Tbsp of the Emeril's Cajun spice seasoning in the pan.
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7
Toast all 3 ingredients until lightly browned, watching and stirring so they don't burn (approx.
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8
5 minutes).
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9
When sesame seeds are brown you're done, sunflower seeds won't turn color.
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10
Take the toasted sunflower and sesame seed mixture and place on a paper plate.
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11
Add sesame oil to pan (medium high).
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12
Cook about 1 minute, until hot .
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13
Sweat onions (cook til clear) in oil approximately 2-3 min (still on med high).
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14
Add shrimp to above.
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15
Cook another 1-2 minutes.
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16
Add 3/4 cup of sunflower and sesame seed mixture (save the rest for top of salad).
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17
Stir until hot.
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18
Add last Tbsp of Emeril's Cajun seasoning and stir/cook for 1-2 minutes.
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19
Take off heat.
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20
Pour lettuce into stainless steel bowl (or any bowl you desire).
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21
Spray NO fat olive oil spray onto lettuce (we use toasted sesame oil) and toss lettuce.
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22
Add salt and pepper to taste.
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23
Put lettuce on serving dishes, add shrimp mixture and a pinch or two of remainder of the sunflower and sesame seed mixture.
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24
Optional: A squeeze of lemon.
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25
ENJOY.
