Zesty Tangerine Shrimp Slaw
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
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Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
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
8 cups finely shredded red cabbage
2 tangerines, peeled and sectioned
Boston lettuce leaves
Preparation
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.