Zesty Tangerine Shrimp Slaw

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Zesty Tangerine Shrimp Slaw


  • 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


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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