SHRIMP AND GARLIC COLESLAW

SHRIMP AND GARLIC COLESLAW

1/2 pound medium shrimp, cleaned 

1 lemon or lime

salt

whole peppercorns

Marinade:

1 tablespoon oil

3-4 cloves garlic, very thinly sliced

sea salt

green cabbage, julienned and soaked in water

1 red onion, thin sliced

1 cucumber, peeled, deseeded and sliced

1 mango, peeled and sliced

lime juice

cilantro

Place the shrimp with their peels in boiling water that contains 1/2 whole lemon or lime, salt, peppercorns, bay leaves. Let the shrimp cook until they turn pink or for about 4-5 minutes. Strain and place into a bowl of ice. After the shrimp cool, remove the shells. You can opt to clean the shrimp before boiling them but the shells add a lot of flavor.

Cut the shrimp in half the long way and place them in the marinade.  Toss well. Set aside.

Take a green cabbage and remove the darkest outer leaves. Thin slice the cabbage into strips and slice them in half to be bite-sized. Place the cabbage into some cold fresh water to soak. 

Thin slice a red onion and place the slices into the water with the cabbage and leave for 10-15 minutes then drain well.

While the cabbage and onion is soaking, slice the cucumber and mango and place them into a bowl. Sprinkle them with some lime juice. Add the drained, soaked cabbage and onion and the marinated shrimp with the marinade and toss well. 

Chop some cilantro, to taste, and add. Sprinkle with some more lime juice, sea salt and freshly ground pepper. Leave for about an hour before serving.

Serve cold or room temperature. Will also taste good the next day.