Zesty Jumbo Shrimp with Lime Cilantro Coleslaw

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Chef Jay Jones is one of our favorite contributing chefs.  Visit him on facebook for tempting recipes.  This looks like a way to get a party started:


For Shrimp

  • 2 lbs Jumbo Shrimp cleaned and deveined and cooked
  • 4 cups of your favorite zesty Italian dressing
  • 2 tbsp cayenne pepper

For Coleslaw

  • 3 lbs shredded cabbage or 3 bags of coleslaw mix
  • 1 cup lime juice
  • ½ cup chopped cilantro
  • ½ cup shredded carrot
  • 4 tbsp salt
  • 4 tbsp pepper
  • 2 tbsp crushed red pepper flakes

Two large mixing bowls

Add shrimp to bowl
Add dressing
Add cayenne pepper
Toss shrimp in bowl
Cover with plastic wrap and put in refrigerator

In separate bowl
Add coleslaw mix
Add remaining ingredients
Coat cabbage
Cover bowl with plastic wrap and set aside 1 hour
Toss cabbage every 30 minutes

For service
Mound Cabbage in center of platter or bowl
Arrange shrimp around the outside

(See Instructions)

Visit Chef Jay Jones on Facebook

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