Sriracha Shrimp & Lime Cucumber Slaw

• 1- 1/2 cup Green Cabbage, Finely Shredded
• 1/4 cups Red Cabbage, Finely Shredded
• 1 cup Cucumber, Julienned
• 1/4 cups Carrot, Julienned
• 2 Tablespoons Fresh Parsley, Finely Chopped
• 1- 1/2 Tablespoon Olive Oil
• 1 whole Lime, Zest And Juice
• 1/2 teaspoons Salt
• 1 Tablespoon Sriracha Hot Sauce
• 1 Tablespoon Olive Oil
• 1/2 Tablespoons Liquid Honey Or Maple Syrup
• 1/2 teaspoons Salt
• 1 clove Garlic, Pressed Or Minced
• 12 whole Large Shrimp, Raw, Peeled, And Deveined With Tails On

1. For the lime cucumber slaw: Add finely shredded green and red cabbage to a bowl.
2. Add julienned cucumber, julienned carrots, and chopped parsley.
3. In a small bowl, stir together olive oil, lime juice, lime zest, and salt.
4. Add to vegetables and toss to coat.
5. Place a mound of slaw in center of each serving plate.
6. Set aside.
7. For the Sriracha shrimp: In a bowl, stir together Sriracha hot sauce, olive oil, honey, salt, and garlic.
8. Add shrimp and stir to coat.
9. Set aside.
10. Preheat a frying pan over medium-high heat.
11. Once pan is hot, add shrimp, including sauce, to frying pan.
12. Fry for 2 to 3 minutes, stirring occasionally.
13. Turn shrimp over, and fry for an additional 2 to 3 minutes or until shrimp is pink in color and has curled.
14. Remove from heat.
15. Transfer equal amounts of shrimp to each serving plate.
16. Serve immediately.

green cabbage, red cabbage, cucumber, carrot, fresh parsley, olive oil, lime, salt, hot sauce, olive oil, liquid honey, salt, clove garlic, shrimp

Taken from tastykitchen.com/recipes/main-courses/sriracha-shrimp-lime-cucumber-slaw/ (may not work)