I don't like slaw, but this stuff is pretty good.

1/2 Cup plus 2 Tbs Mayo
1/4 cup Sour Cream or Buttermilk
1/4 Olive Oil
1/4 Cup Unfiltered Cider Vinegar
1 Tsp Dry Mustard
1 Garlic Clove (Chopped)
2 Lbs Shrimp, Peeled & Deveined
3 Tbs Olive Oil
1 Tsp Mild Spanish Smoked Paprika
Coarse Salt to Taste
Fresh Ground Pepper to Taste
1/4 Lb Apple Wood Smoked Bacon Slices
1/2 Head Green Cabbage, Cored & Shredded
5 Celery Stalks, Thinly Sliced
6 Green Onions, White & Green Portions Chopped
1 Bunch Radishes, Trimmed & Thinly Sliced
1/2 Cup Chopped Fresh Flat Leaf Parsley
1/3 Cup Crumbled Blue Cheese (Optional)


To make the vinaigrette, in a food processor or blender, combine the mayo, sour cream, olive oil (1/4 Cup), vinegar, mustard and process until smooth. Set aside (Can store in fridge up to one day in advance - Cover tightly - Bring to room temp before using)

In a large bowl toss the shrimp, olive oil (3 Tsp), paprika, salt and pepper. Preheat large nonstick skillet over medium-high heat. Add half of the shrimp and saute until pink (about 3-4 Mins). Transfer to a large bowl then repeat with other half of shrimp. Set aside to cool.

Rinse the skillet, wipe dry and return to medium heat. Add the bacon slices and fry until crisp. Using a slotted spatula, transfer the bacon to paper towels to drain. Let cool then crumble and set aside.

To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and the vinaigrette mixture to the shrimp and toss to coat all of the ingredients evenly. Season with salt and pepper to taste and toss again.

Transfer the slaw to a serving bowl. Sprinkle the bacon bits and the blue cheese over the top.

Makes about 8 servings.