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.