Instructions

1. In a large shallow salad bowl, combine the Romaine and leafy greens with the peach white balsamic vinegar. Toss to combine and set aside.
2. Preheat the oven to 450 degrees.
3. While the oven is preheating, put the butter in a 10-12 inch cast iron skillet and place it in the oven. This allows the butter to melt, and the skillet to preheat in the oven while it is coming to temperature.
4. In a medium bowl, combine the corn, purple onion, red bell pepper and Maldon salt. Stir to combine.
5. When the butter is melted, remove the skillet from the oven and pour the melted butter over the vegetables. Stir to coat the vegetables with butter and transfer them to the hot skillet. Cook for 15 minutes, until the corn kernels are golden and popping and the vegetables are tender. Set aside to cool.
6. Heat up a large cast iron skillet over medium high heat and add the vegetable oil or bacon fat. While the skillet is heating up, spread out the Cajun Black on a small plate. Coat the shrimp with spice on both sides. When the skillet is hot, add the shrimp and cook 3 minutes per side. Try not to move the shrimp around while they are cooking, this will give a good blackened crust to each side. The shrimp are done when they curl up a bit and are firm to the touch. Remove from the pan and get ready to assemble the salad!
7. Sprinkle the cooked vegetables over the greens, and then add the egg, bacon, blue cheese and pecans. Top with the blackened shrimp.