Slaw

• 3 cups shredded cabbage
• 1 tsp salt
• 1 tbsp Stingin’ Hot Starter
• ¼ cup rice vinegar 
• 1 tsp sesame oil

Method

• Combine all ingredients in a bowl. Mix and massage thoroughly. Set in the fridge for minimum 1 hour before use

Shrimp

• 1 lb of shrimp (shell on or off, your preference)
• 2 tsp Halifax Stingin’ Hot Starter
• 1 tbsp smoked paprika
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• ¼ cup cold unsalted butter

1. Combine shrimp, starter, smoked paprika, sesame oil, and soy sauce in a bowl. Mix and massage thoroughly.
2. Fry shrimp in a medium hot pan with olive oil. Keep shrimp moving to cook evenly. Delgaze with a small amount of water if necessary.
3. Fry for 4-5 minutes or until shrimp are cooked through.
4. Toss in cold butter. Swirl until the butter has melted and coated the shrimp.
5. Remove from pan

Assembly:

1. Plate slaw and top with Shrimp. Chopped cilantro and a squeeze of lemon are welcome garnishes