| 番茄（切丁） | 1/2lb（3-4个中等） |
| 水果黄瓜（切片） | 3个 |
| 中等红洋葱（切片） | 1/2个 |
| 牛油果（切片） | 2个 |
| 玉米仁 | 1cup |
| 罗马生菜（切碎） | 1头（5-6cups） |
| Cajun龙虾部分： | |
| 无盐黄油 | 2tbsp |
| 生鲜虾（去皮去虾线） | 1lb |
| Cajun酱 | 1tsp |
| 大蒜 | 2瓣 |
| 盐 | 适量 |
| 香菜柠檬沙拉汁部分： | |
| 初榨橄榄油 | 3tbsp |
| 柠檬汁 | 1个 |
| 香菜末 | 1/2cup |
| 海盐 | 1tsp |
| 海盐 | 3/4tsp |
| 胡椒 | 1/8tsp |
Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
Heat a large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 minutes without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn.
To make the dressing, in a small bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper.
Drizzle dressing over the salad then toss to combine and serve.