Shrimp po’boys are a Southern classic, and this main-course salad pays homage to the tasty and popular fried shrimp sandwich.
Heat rice vinegar in a pot to a boil. Remove from heat and add chopped carrots for a quick pickle.
Season shrimp with vegetable oil, Cajun or Creole seasoning, and salt.
Grill shrimp at approximately 400ºF until grill marks appear, about 4 minutes. Flip and cook for another 1 minute.
Mix rice vinegar, Cajun seasoning, mayonnaise, sweet relish, mustard, horseradish sauce, and hot sauce to make the dressing.
Assemble salad with butter lettuce, avocado, pickled carrots, and dressing. Toss to combine. Top with grilled shrimp and more dressing to serve.