Shrimp with Sweet and Tangy Slaw Cook the shrimp with Ethiopian Pepper and let the cool and tangy slaw complement the heat! 4 Cups shredded cabbage (we used 1/4 of a head of both green and red) 1⁄2 Cup slivered almonds, toasted 1/2 Cup dried cranberries 1⁄4 Cup red or white wine vinegar 1⁄3 Cup vegetable oil 1-2 TB. sugar 1/2 tsp. salt 1/4 tsp. PENZEYS PEPPER 1 lb. raw medium shrimp, peeled and deveined 1 bunch green onions 2 TB. vegetable oil or butter 1/2-2 tsp. ETHIOPIAN-STYLE PEPPER BLEND depending on how hot you like it

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