Brigtsens Jalapeño Shrimp Coleslaw
Ingredients
- 8 oz. raw medium shrimp (about 18), roughly chopped
- 1 lemon, quartered, plus 1 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 jalapeño peppers
- 1⁄4 cup white wine vinegar
- 1 tbsp. Coleman’s dry mustard
- 1 tbsp. Zatarain’s Creole mustard
- 1 tsp. sugar
- 2 cloves garlic, finely chopped
- 2 egg yolks
- 1 1⁄2 cups canola oil
- 1⁄4 cup finely chopped parsley
- 3 scallions, thinly sliced
- 1 medium carrot, grated
- 1 small head Napa cabbage (about 12 oz.), thinly sliced
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