The Weeknight Table

Produce Department

• 1 head iceberg lettuce, shredded
• 1 heart romaine lettuce, shredded
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 2 ripe avocados, diced
• 4 green onions, sliced
• 1 cup fresh cilantro
• 2 limes
• 1 jalapeño
• 1 whole head garlic

Meat Department

• 1½ pounds large shrimp, peeled and deveined
• 8 slices thick-cut bacon

Dairy Department

• 1 cup mayonnaise
• ½ cup sour cream
• ¼ cup buttermilk
• 1 cup shredded white cheddar cheese
• 1 cup shredded pepper jack cheese

Frozen Department

• 1 (12-ounce) bag frozen sweet peas, thawed

Pantry

• 1½ cups sweet corn
• 1 tablespoon olive oil
• 1 tablespoon olive oil (for garlic)
• 2 teaspoons Cajun seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 tablespoons brown sugar
• 1 teaspoon red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon honey
• 1 teaspoon kosher salt

Preheat your oven to 400°F.

Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Allow to cool.

Increase the oven temperature to 425°F.

Arrange the bacon on a parchment-lined baking sheet and bake for 12 minutes. Sprinkle with the brown sugar, red pepper flakes, and black pepper. Return to the oven for 3–5 minutes until caramelized. Cool completely and crumble.

Toss the shrimp with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Arrange on a baking sheet and roast for 7–8 minutes until cooked through. Allow to cool slightly, then roughly chop.

Add the roasted garlic cloves, mayonnaise, sour cream, buttermilk, juice of the limes, cilantro, jalapeño, honey, salt, and black pepper to a blender. Blend until smooth and creamy.

In a large glass bowl or trifle dish, layer the iceberg and romaine lettuce first. Top with the thawed peas, followed by the sweet corn, cucumber, tomatoes, white cheddar cheese, pepper jack cheese, and avocado.

Spread the dressing evenly across the top, sealing the layers underneath.

Finish with the chopped Cajun shrimp, candied bacon, green onions, cilantro, and fresh lime zest.

Cover and refrigerate for at least 1 hour before serving. Stir everything together just before serving and watch it disappear.