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Salt & Pepper Shrimp


2 tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil½ teaspoon sugar
3 cups thinly sliced cabbage, preferably napa (about ¼ head; see Tips for Two)
1 small red or orange bell pepper, very thinly sliced
2 tablespoons rice flour (see Note) or cornstarch
¼ teaspoon kosher salt½ teaspoon freshly ground pepper
½ teaspoon five-spice powder,
10 ounces raw shrimp, (21-25 per pound), peeled and deveined
1 tablespoon canola oil
1 jalapeno or serrano pepper, seeded and minced
3 – 4 cloves Barbismoked™ Ginger and Lime Smoked Garlic – crushed


Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage, garlic and bell pepper; toss to combine. Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.
Tips for Two: Refrigerate cabbage for up to 1 week. Add to salads or soups.


Based on a recipe featured in Eating Well