Wunzy Toozy Shrimp Slaw

2 T lime juice

2 t soy sauce

2 t toasted sesame oil

1/2 t sugar

3 c thinly sliced cabbage, preferably napa (about 1/4 head)

1 small red or orange bell pepper, very thinly sliced

2 T rice flour or cornstarch

1/4 t coarse salt

1/2 t freshly ground pepper

1/2 t five-spice powder *

10 oz raw shrimp (21-25 per lb, peeled and deveined)

1 T canola oil

1 jalapeno or Serrano pepper, seeded and minced

      Whisk the lime juice, soy sauce, sesame oil and sugar in a large bowl till the sugar is dissolved.  Add the cabbage and bell pepper and toss to combine.

     Combine the rice flour or cornstarch, salt, pepper, and 5-spice powder in a medium bowl.  Add the shrimp and toss to coat. Heat the oil in a large nonstick skillet on medium-high heat.  Add the shrimp and cook, stirring often, till they’re pink and curled, 3-4 minutes.  Add the jalapeno and cook till the shrimp are cooked through, about a minute more.  Serve the slaw topped with the shrimp.  Serves 2.

       *Can’t find five-spice powder (a Chinese combo)?  I made a haphazard mixture of ground cinnamon, cloves, fennel seed, peppercorns and aniseed.  Good!  The toasted sesame oil is worth the price.  What a great flavor! [Adapted from EatingWell Serves Two, Eating Well, Inc.]