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Shrimp & Avocado Salad



  • ¼ cup plus 1 teaspoon extra-virgin olive oil
  • 2 tbs. Panola Soy Sauce
  • 2 garlic cloves, minced
  • Grated zest of 1 large lemon
  • 3 tbs. fresh chopped flat-leaf parsley
  • 1 tbs. Panola Cajun Hot Sauce
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 lb. large shrimp (about 24), peeled and deveined
  • 1 medium zucchini, halved lengthwise
  • 1 medium avocado, cut into ½ inch pieces
  • 1 tbs. Panola Spicy Sweet Jalapeno Peppers, chopped (6-7 sliced peppers)


  • 2 tbs. Panola Pecan Oil
  • 2 tbs. fresh lemon juice (from 1 large lemon)
  • 1 tbs. Panola Clearly Hot Sauce
  • 1 tbs. Panola Spicy Sweet Syrup (from the Panola Spicy Sweet Jalapeno Peppers)
  • 1 tsp Dijon mustard
  • ¼ tsp. kosher salt
  • ¼ tsp black pepper
  • 1 head butter lettuce, separated into leaves


For the Salad:

  1. In a medium bowl, mix together ¼ cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
  2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  3. Using a pastry brush, brush the zucchini halves with the remaining teaspoon of oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, about 2 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into ½ inch pieces.

For the Dressing:

  1. In a small bowl, whisk together the Panola Pecan Oil, lemon juice, Clearly Hot Sauce, Spicy Sweet Syrup, mustard, salt, and pepper until smooth.
  2. In a medium bowl, combine the zucchini, shrimp, avocado, and Panola Spicy Sweet Jalapenos. Add the dressing and gently toss until all ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.

Note: You can also take the salad and wrap in a warm tortilla. So yummy!