1 bag Fresh Express 3 Color Cole Slaw
1 ¼ C. roasted, unsalted peanuts
1 clove garlic
2 T. brown sugar
2 T. Thai fish sauce
1 T. low-sodium soy sauce
1 1/2 C. coconut milk
1 t. sesame oil
1 T. lime juice
1/2 C. seasoned rice vinegar
1/4 C. shredded, unsweetened coconut
Coarse salt and cracked black pepper
16 shrimp, peeled and cleaned
2 red jalapeno sliced into 1/4 inch slices
1 T. Olive oil
4 T. Roughly chopped cilantro leaves
2 T. Roughly chopped mint leaves
Combine 1 cup of peanuts, clove garlic, brown sugar, Thai fish sauce, low sodium soy sauce, coconut milk, sesame oil, lime juice, seasoned rice vinegar, and shredded unsweetened coconut in a blender and puree until smooth.
In a medium saute pan, heat the olive oil and sliced red jalapenos over medium heat. Add the shrimp and cook till just opaque. Remove from heat and set aside.
In a medium bowl combine the Fresh Express 3 Color Cole Slaw, cilantro and mint. Drizzle with Thai peanut dressing and toss together.
Separate slaw into 4 bowls and top each with four cooked shrimp and cooked sliced red jalapenos along with the peanuts.