Hoisin-Peanut Shrimp and Slaw

Ingredients

• 1/4 cup chunky peanut butter
• 6 tablespoon hoisin sauce, divided, 2+4 TBSP
• 1 lime
• 3 clove Garlic
• salt
• 12-14 ounce coleslaw blend
• 2 mini seedless cucumbers, thinly sliced
• 1 jalapeño, thinly sliced
• 1 bunch cilantro
• 1 pounds large shrimp (16- to 20-count), peeled, deveined and patted dry
• 1/4 cup fried onions

Directions

1. Arrange a rack 5 inches from the broiler and heat to high. In a large bowl, stir together the peanut butter, 2 TBSP hoisin sauce, the zest and juice of the lime and 1.5 tablespoons warm water. Finely grate 1 garlic clove into the mix, then season to taste with salt. To the bowl, add — but don’t stir — the slaw, cucumbers, a big pinch of salt, jalapeño, if using, and the herbs. Set aside.
2. On a foil-lined sheet pan, add the shrimp, remaining hoisin sauce and a big pinch of salt. Finely grate the remaining 2 garlic cloves on top. Toss until well coated, then spread into a single layer. Broil until the shrimp are pink and just beginning to curl, 3 to 5 minutes.
3. Toss the slaw until combined, then top with the shrimp, fried onions and more herbs. Serve right away.