Zesty Tangerine Shrimp Slaw
Ingredients
- 2 tablespoons vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 teaspoons salt, divided
- 1/2 cup fresh-squeezed tangerine juice
- 1 tablespoon grated tangerine peel
- 2 tablespoons cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon TABASCO® brand Original Red Sauce
- 8 cups finely shredded red cabbage
- 2 tangerines, peeled and sectioned
- Boston lettuce leaves
Preparation
Heat oil in 12-inch skillet over medium-high heat. Add shrimp and 1/2 teaspoon salt; cook until shrimp is lightly browned and cooked through, stirring frequently.
Mix tangerine juice, tangerine peel, cider vinegar, olive oil, TABASCO® Sauce and 1 teaspoon salt in large bowl. Stir in red cabbage, tangerine sections and cooked shrimp; toss to mix well.
To serve, line platter or bowl with lettuce leaves and top with slaw.
Makes 4 to 6 servings.
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