Blackened Shrimp Salad

5412 Government Street
Mon.­–Thur., 11 a.m. to 9 p.m.
Fri. & Sat., 11 a.m. to 10 p.m.
Sun., 11 a.m. to 3 p.m.

Bistro Byronz’s blackened shrimp salad takes full advantage of Louisiana’s Gulf shrimp season, under way right now. Plump, juicy shrimp are dusted with house-made Creole seasoning then tossed in a hot skillet with a small amount of oil. “We like to keep it as natural as possible,” says General Manager Brian Edwards. Meanwhile, fresh greens are lightly tossed with the restaurant’s orange rosemary vinaigrette, one of many dressings made on-site here. “We infuse our olive oil with fresh rosemary, then blend orange marmalade to give it a sweet and bitter profile,” he says. The summer salad’s range of textures is rounded out with fresh avocado slices, mandarin oranges and feta. Edwards pairs it with Gryphus Sauvignon Blanc.