Shrimp Jalapeno Coleslaw

Ainekset

½ cup mayonnaise

¼ teaspoon chili powder

¼ teaspoon cumin

¼ teaspoon oregano

¼ teaspoon coriander

¼ teaspoon garlic powder

Salt and pepper to taste

1-2 tablespoons jalapeno jar juice

¼ small green cabbage, thinly sliced

¼ small purple cabbage, thinly sliced

1 small carrot, peeled and shredded

12 shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon garlic powder

Salt and pepper to taste

1 small onion, finely diced

¼ bunch of cilantro, stems and leaves finely chopped

¼ cup pickled jalapenos, finally diced

1 tablespoon lime juice

1 teaspoon garlic powder

Salt and pepper to taste

Ohjeet

Coleslaw: combine the mayonnaise, seasonings and jalapeno juice. Mix well. Toss cabbages and carrots together in the sauce to coat

Shrimp: in a medium saucepan over medium low heat add the olive oil, lime juice and shrimp. Cook until shrimp turns pink. Add garlic powder, salt and pepper and stir to combine

Salsa: combine if the onion, jalapeno, cilantro, lime juice and seasonings and mix well to combine

Serve the shrimp on a bed of the coleslaw topped with the salsa