1/2 c. light coconut milk
1/4 c. roasted unsalted peanuts (I used habenero chili and lime peanuts)
Zest and juice of 2 limes, divided – (need only the zest and juice of one if you buy cooked shrimp, which I did)
1/2 c. loosely packed whole cilantro leaves
1/2 tsp sea salt, divided
1/2 tsp fresh ground black pepper, divided
1 large jalapeno pepper, seeded and minced
1 small head of cabbage (any type) about 1 lbs, halved lengthwise and sliced into 1/4″ ribbons
1 large red bell pepper, thinly sliced lengthwise
1 large carrot, peeled into ribbons
1 lbs shrimp, peeled & deveined
1 tsp olive oil (only if using raw shrimp)
1 avocado (optional – but recommended)
Prepare vinagrette: In a blender, combine coconut milk, peanuts, zest and juice of 1 lime, cilantro, 1/4 tsp salt and 1/4 tsp black pepper. Blend until peanuts and cialntro are finely chopped. Set aside.
Prepare slaw: In a large bowl, toss jalapeno, cabbage, pepper and carrot. Set aside.
(If you’re going to use uncooked shrimp) In a med. bowl, add shrimp and sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Add oil and mix to coat. in a large saute pan on medium high heat, cook shrimp, tossing often, until cooked through. Add 2 tbsp water to pan and scrape any browned bits off the bottom. Once water evaporates almost completely, remove from heat. Add zest and juice of remaining lime to shrimp and toss to coat.
If using cooked shrimp, toss with zest, salt and pepper and lime juice – or, if you’re going to cut up avocado, just toss shrimp with zest, salt and pepper.
Pour vinaigrette over slaw, and dish out in 4 portions. Top each plate with approx 6 shrimp (1/4 lbs), and arrange avocado slices. Drizzle with remaining lime juice.