Chilled grilled shrimp with jalapeno slaw and Bloody Mary salsa (Barbecue and Grilling)

                 Big flavor is what this recipe is all about. Make up a batch of Bloody Marys or margaritas and kick back and enjoy.

Serves 8

• Large perforated grill rack, oiled

Jalapeno slaw

• 2 jalapeno peppers, seeded and finely diced
• 1 package (8 oz/250 gr) red cabbage slaw
• 1 package (8oz/250 gr) green cabbage slaw
• Two-third cup vegetable oil
• Two-third cup cider vinegar
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 teaspoon kosher salt
• ½ teaspoon celery seeds
• ½ teaspoon chipotle pepper powder

1. In a large bowl, combine jalapeno, red cabbage slaw and green cabbage slaw.
2. In a small bowl, whisk together oil, vinegar, sugar, dry mustard, salt, celery seeds and chipotle pepper.
3. Pour over slaw and toss to coat ; set aside.

Grilled shrimp

• 1.5 kg (3 lbs) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 recipe Bloody Mary salsa (recipe below)

1. Prepare a hot fire in your grill ; set grill rack directly over the fire.
2. Rinse shrimp under cold running water and pat dry ; place shrimp in a large glass bowl, toss with olive oil and lightly season with salt and black pepper.
3. Working in two batches, place shrimp on grill rack and grill for 6 to 8 minutes, turning once, until shrimp are pink and opaque ; keep warm.
4. Spoon slaw onto each plate and arrange shrimp on top.
5. Serve with salsa on the side.

Bloody Mary salsa

                    This medley of fresh vegetables is a zesty taste sensation. Serve it for brunch, lunch or dinner with seafood, poultry, pork or steak.

• 4 large tomatoes, chopped
• 2 stalks celery, thinly sliced
• 1 red bell pepper, chopped
• 1 small cucumber, peeled, seeded and chopped
• 1 small red onion, chopped
• 1½ tablespoons Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 teaspoon hot pepper sauce
• ½ teaspoon celery salt
• ½ freshly ground black pepper
• Zest and juice of 1 lime

1. In a bowl, combine all ingredients.
2. Serve immediately or cover and refrigerate for up to 1 day.

Variation : Instead of placing on the grill rack, thread onto eight soaked 12-inch flat bamboo skewers. Grill for 2 to 4 minutes per side, turning once, until shrimp are pink and opaque and have good grill marks. Remove from skewers to serve.

BON APPÉTIT