Buffalo Shrimp with Crab Slaw
20 raw shrimp, 16/20, peeled, tail-on
5 dashes Cholula sauce
1 cup your favorite barbecue sauce
½ pound Dungeness crab meat
½ head napa cabbage, shredded
2 heads of bok choy, shredded
3 green onions, chopped
1 red bell pepper, julienned
½ cup your favorite Caesar dressing
½ cup oil and vinegar dressing
Using 5 wooden skewers, place 4 shrimp on each skewer. Sprinkle the shrimp with
Cholula sauce and then spoon the barbecue sauce over all. Marinate overnight.
Remove shrimp from marinade and cook on a barbecue grill over high heat for 3-4 minutes per side.
Just before serving, combine slaw mixture with dressing. Spoon onto 5 serving plates and top each with
a shrimp skewer. May be served with bleu cheese dressing on the side, if desired.
Combine crab, cabbage, bok choy, onions and bell pepper and set aside.
Thoroughly combine Caesar with oil and vinegar dressing. Set aside
Chef Bill McArthur – Market Street Grill & Oyster Bar