Fiery Shrimp Sub

• 1-1/4 gal. Prepared coleslaw
• 2-1/2 cups TAPATIO Hot Sauce
• 60 rolls French bread rolls (6 inch), partially split
• 3-3/4 gal. Frozen popcorn shrimp, deep fried
• 2 qt. Canned roasted red pepper, julienned
• 8 each Medium lemons, each cut into 8 wedges

1. Toss coleslaw with hot sauce; cover.
2. Refrigerate until ready to use.
3. For each serving: Fill roll with 1/3 cup of the coleslaw mixture, 1 cup of the shrimp and 2 Tbsp.
4. of the red peppers.
5. Serve with lemon wedge.

coleslaw, rolls, shrimp, red pepper, lemons

Taken from www.kraftrecipes.com/recipes/-1863.aspx (may not work)