Citrus Shrimp With Spicy Coleslaw is set amid a nautical display at Tom’s Market in Coventry.

>

The Providence Journal / Sandor Bodo

Tom’s Market of Coventry sends out one of the best e-mail newsletters you’ll ever read. I know the whole point is to share the weekly specials and get shoppers into the store, but it doesn’t make me feel like I’m reading advertising. Instead, it seems as though I’m talking to my neighbor in the backyard — a foodie neighbor.

Written either by sous chef David Sundberg or manager Glenn Place, it’s always conversational and often personal. Place has been known to share recipes (and thoughts) from his daughters.

A recent one talked about eating outdoors and ease of preparation. While heralding all their homemade convenience products such as steak or Buffalo sauces, it also included a recipe for Citrus Shrimp with Spicy Slaw. I liked the idea that you could buy their house coleslaw to make things really easy.

But executive chef Chris Kurtzo and Sundberg also offered a spicy slaw for readers to whip up at home. They like the idea of a cool and crisp yet spicy slaw as a wonderful complement to the hot and juicy shrimp.

Sundberg said it’s also easy to whip it up in no time for a fast, delicious dinner on the deck.

CITRUS SHRIMP WITH SPICY COLESLAW1

CITRUS SHRIMP WITH SPICY COLESLAW

2 pounds jumbo shrimp, peeled and deveined

1 lemon

1 lime

1 orange

4 cloves garlic

2 teaspoons salt

2 teaspoon pepper

2 tablespoon oil

Spicy Slaw (recipe below)

Cut the lemon, lime and orange into twelve pieces each and squeeze the juice into a mixing bowl; then add in the peels. Crush and roughly chop the garlic and add to the bowl along with the salt, pepper and oil. Toss the shrimp in the mixture and allow to marinate, refrigerated, for 2-3 hours. Remove the shrimp from the marinade and grill for 2-3 minutes on each side until they are pink and firm. Serve immediately over the slaw.

Serves 4.

SPICY SLAW1

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.

gciampa@projo.com