SPICY SLAW

1 large head white cabbage

2 carrots

1/2 cup sugar

1 cup rice wine vinegar

1/3 cup white wine vinegar

1 cup canola oil

1 teaspoon salt

2 teaspoon pepper

2 fresh jalapeños

Shred the cabbage into strips and grate the carrots. Mix them together with the vinegars, sugar, salt and pepper; then add the oil and mix thoroughly.

Before grilling the shrimp, grill the jalapeños to char the skin, about 3 minutes per side on high heat. Peel the skin from the peppers, cut in half, remove the seeds (you may want to wear gloves), and slice into thin strips. Mix with the slaw.