10ouncebag of vegetable slawgreen cabbage, red cabbage, broccoli, & carrots
2-3tblsFranks Hot Buffalo Sauce + additional for serving
4tblsBolthouse Farms chunky blue cheese yogurt dressing
Salt
Pepper
1tspavocado oil or extra virgin olive oil
Celery sticks
8corn tortilla shells or Bibb lettuce for lettuce wraps
Instructions
Mix vegetable slaw with blue cheese dressing in a medium sized bowl and set aside.
Warm corn tortilla shells over gas burner or in a small skillet and hold in tin foil to keep warm for serving, or prepare lettuce to serve as lettuce wraps.
Rinse shrimp and pat dry with paper towel. Season with salt, pepper, and coat with 2-3 tbls of buffalo sauce.
Heat large skillet over medium/high heat. Add 1 tsp oil. Cook shrimp for 3-4 minutes flipping halfway through until shrimp is cooked through
To serve, add coleslaw mix onto corn tortilla shell, top with shrimp and addition buffalo sauce (optional). Serve with celery sticks on the side.