Serves 8

My very first job was at a hot dog stand in Gothenburg. It was one of the simplest and most entertaining jobs I had growing up. Nighttime was the busiest. Bar hoppers and club goers were our biggest customers and because they’d often had a lot to drink, they were gregarious—they tipped super well! I did make some dirty-water dogs like they do in New York, but most of the time I’d grill them. But you’ll see that there’s a big difference between Swedish hot dogs and their American cousins. We serve ours with a sweet shrimp salad on top. This is my mash-up of an American corn dog and a Swedish hot dog. If you want, give them a shot or two of hot sauce.

FOR THE SHRIMP SALAD

1 cup small (36-45) raw shrimp, shells on
1 tablespoon mayonnaise
Juice of 1 lime
1 tablespoon chopped fresh dill
1 teaspoon horseradish (preferably freshly grated)
1 small red onion, finely chopped
1/2 cup coarsely chopped arugula

FOR THE CORN DOGS

1 cup yellow cornmeal
1 cup all-purpose flour, plus additional for dredging
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1 1/4 cups milk
Peanut oil for frying
Popsicle sticks
1 (1-pound) package hot dogs (I like Dietz & Watson)
1 romaine lettuce heart, leaves separated

MAKE THE SHRIMP SALAD

Bring a small saucepan of salted water to a boil. Add the shrimp and cook until pink and opaque, 2 to 3 minutes. While the shrimp cook, fill a bowl with ice and cold water. Once the shrimp are cooked, drain them, then drop them into the ice water to cool. Shell the shrimp.

Whisk the mayonnaise, lime juice, dill, and horseradish together in a medium bowl. Add the onion, arugula and cooled shrimp and mix well. Cover and refrigerate until you’re ready to serve.

MAKE THE CORN DOGS

Put the cornmeal, flour, sugar, baking powder, and salt into a medium bowl and whisk to combine. In a separate bowl, whisk the milk and eggs. Make a well in the dry ingredients, pour in the wet ingredients, and whisk until no lumps remain.

Fill a large, heavy-bottomed saucepan half full with oil and heat to 350°F (you can also use an electric deep fryer).

Push a popsicle stick into each of the hot dogs, leaving a handle. Dredge the hot dogs in flour. When the oil is hot, use the handle to dip the hot dogs in the batter; let the excess drip off. Lower a dog halfway into the oil and hold it there for 10 seconds, then release it (this helps prevent sticking on the bottom). Fry until the batter is puffed and golden, 2 to 3 minutes. Drain on paper towels. Work in batches so you don’t overcrowd the pan.

To serve, place a hot dog into a romaine leaf and top with a spoonful of shrimp salad.

Reprinted with permission. From Marcus Off Duty, by Marcus Samuelsson, published by Rux Martin/Houghton Mifflin Harcourt.