• Preheat oven to 450 degrees F.
• Place cut potatoes in a large bowl and drizzle with oil, cajun seasoning, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!
• Meanwhile add the lettuce, cabbage, bell peppers, tomatoes, corn, green onions and parsley to a large salad bowl and toss well. Place in the fridge, covered until ready to serve.
• To make the shrimp, add the shrimp to a bowl and toss with the creole seasoning, cajun seasoning, smoked paprika and cayenne. Set aside
• In a small bowl whisk the milk and egg together. In another medium bowl combine the Panko bread crumbs with the cornmeal.
• Take the shrimp and dip it in the milk/egg mixture and then dredge the shrimp through the Panko mixture and place on a plate. Repeat until all the shrimp have been breaded.
• Heat a skillet with about an 1/2 inch of oil over medium heat. Once hot fry the shrimp for 2-3 minutes per side or until lightly golden and crisp. Remove and place on paper towels to drain.
• To assemble the salads divide the greens among plates or bowls, top with chips and crispy shrimp. Serve with fresh lemon wedges and the avocado tarter sauce (below).

Avocado Tarter Sauce

• Add the avocado, greek yogurt, horseradish, lemon juice, honey and a pinch of salt + pepper to a blender or food processor. Blend until smooth and creamy. Serve along side the salad. Store in the fridge.