Mini Po’ Boys with Shrimp and Green Chile Dressing

All Recipes › Entrée Appetizer

Makes: 6 servings

Ingredients

  • 1 bag breaded shrimp, frozen
  • 1 cup red cabbage, shredded
  • 1/2 cup carrots, shredded
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup Rio Luna Organics Diced Green Chile
  • 1/4 tbs apple cider vinegar
  • 1/4 cup olive oil
  • 1 tbs Dijon mustard
  • 1 tsp roasted garlic, chopped
  • 1/3 cup Hellman's Mayonnaise
  • 2 tbs lemon juice, fresh
  • 2 tbs Rio Luna Organics Diced Green Chile
  • 2 tsp Old Bay
  • 6 Pretzilla Pretzel Hoagie Buns

Made With

Directions

  1. In a small bowl, combine together apple cider vinegar, olive oil, Dijon mustard and chopped garlic.
  2. In a medium bowl, combine together red cabbage, carrots, scallions and Rio Luna Organics Diced Green Chile.
  3. In a small bowl, combine together Hellman's Mayonnaise, lemon juice, Rio Luna Organics Diced Green Chile and Old Bay.
  4. Toss together vegetables and apple cider vinegar dressing. Toss to evenly coat dressing.
  5. Cook shrimp according to packaging directions.
  6. To assemble a hoagie split Pretzilla hoagie bun open just slightly, do not make two separate pieces. Add 4-5 shrimp depending on size. Add ½ cup of slaw and 2 TBS of green chile aioli.
  7. Serve and enjoy!

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