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Total Time: 40 minutes Serves: 4 2 Tbsp. freshly squeezed lemon juice 3 Tbsp. freshly squeezed lime juice 3 Tbsp. freshly squeezed orange or tangerine juice 3 Tbsp. rice wine vinegar 1/2 c. mirin 1/2 c. soy sauce or tamari 2 tsp. toasted sesame oil 1 tsp. raw cane or palm sugar 1 lb. extra large, tail-on shrimp, thawed, peeled, deveined 1/3 c. Henry's Canola Oil 1/4 c. rice wine vinegar 1 Tbsp. fish sauce 1 tsp. raw cane sugar 1 tsp. toasted sesame oil 1 Tbsp. hoisin sauce 2 c. shredded organic red cabbage 1 c. shredded organic green cabbage 1 Organic Carrot, shredded 1 bunch green onions, finely diced 1 tbsp. sesame seeds 1/4 c. chopped peanuts 1/4 c. chopped cilantro 6 to 8 leaves Thai basil, chopped Mix together the first 8 ingredients in a resealable plastic bag. Add shrimp and refrigerate for 30 minutes. Whisk together canola oil, fish sauce, vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, hoisin sauce together. Add green and red cabbage, carrots, green onions and sesame seeds. Toss to coat evenly. Heat a grill pan over high heat. Add 1 tablespoon canola oil. Sear shrimp, two minutes per side. Remove from pan. Place a generous cup of slaw on each plate, top with shrimp and garnish with peanuts, cilantro and Thai basil. TIP: Mirin is a sweet Japanese wine made from rice. It is also called rice wine and adds subtle round flavor to sauces and stir-fries. |
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