Warm Cabbage Slaw with Shrimp

• 1 bag Ready Pac® Salad Mix
• 1 package Ready Pac® Diced Tri Peppers
• 1 tsp. Lemon Zest
• 1/3cup Lemon Juice
• 2 tsp. Kosher Salt
• ½ cup Olive Oil
• Freshly Ground Black Pepper (to taste)
• 2 lb. Peeled and Deveined fresh or frozen Shrimp (Large)

Procedure:

Bring 6-8 cups of water to a boil. Place Ready Pac® Salad Mix in a colander, then pour boiling water over cabbage and allow to drain. Set aside.  Heat oil in a 12 inch pan over medium heat until it begins to shimmer.  Add Ready Pac® Tri Peppers, and lemon zest stirring or tossing to coat with hot oil and begin to sauté.

When temperature recovers, add shrimp and bring contents back to temp, stirring or tossing the shrimp insuring they cook evenly for about a minute.  Add lemon juice, salt and a good amount of freshly ground black pepper to taste.  Remove from heat. Remove all  contents of the pan with a slotted spoon, leaving the liquid. Set aside.  Return pan to heat and bring liquid to a simmer.  Add drained Cabbage and toss to coat evenly with cooking liquid. Remove from heat.  Divide Cabbage into 4 portions and top with shrimp and vegetable blend, equally dividing any remaining liquid. Serve immediately. Also serves well at room temperature within about 30 minutes.

Makes 4 servings.


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