Lemon-Lime Shrimp Salad

1 clove garlic
3 tbl lemon juice
1 tbl hoisin sauce
1/8 tsp red pepper flakes
pinch of pepper
1 lb. medium shrimp, peeled
2 cups shredded coleslaw mix (cabbage & carrot)
1/3 c. lime juice
2 tbl honey
1/2 tsp salt
2 tbl chopped fresh basil
2 tbl roasted, chopped peanuts

Puree the garlic, lemon juice, hoisin sauce and red pepper flakes in a mini food processor. Marinate the shrimp in this mixture for 20 min. Meanwhile, mix together the lime juice, honey and salt, then toss with the cabbage.

Cook the shrimp in a non-stick skillet together with the marinade 2-3 min or until shrimp turns pink.

To serve, put a serving of cabbage on each plate, top with a serving of shrimp, and sprinkle with basil and peanuts.

4 servings