Serves 4

Shrimp
12 large shrimp, shells removed, deveined and butterflied
4 kaffir lime leaves, de-stemmed, cut 1/16 inch ribbons (may substitute with lime zest)
1 jalapeno, de-stemmed, minced with the seeds
1 onion, sliced
Juice of 4 limes
1 tablespoon naturally brewed soy sauce
Grapeseed oil to cook
Salt and black pepper to taste

Slaw
3 cups cabbage cut into 1/8 inch ribbons
1 cup shredded carrots
½ cup scallions, green parts only, cut 1/8 inch thick, reserve 2 tablespoons for garnish
2 teaspoons minced Kaffir Lime leaves, de-stemmed
Juice of 3 limes
2 tablespoons Grapeseed oil
Salt and black pepper to taste 

In a non-reactive baking dish, combine the kaffir lime leaves, jalapeno, onion, lime juice and soy sauce.  Add the shrimp and let marinate in the refrigerator for about 10 minutes. 

In a large bowl, combine the cabbage, carrots and scallions.  Add the lime juice and grapeseed oil and toss to coat.  Season to taste with the salt and pepper. Let stand for 10 minutes to allow the flavors to develop. 

After 10 minutes, remove the shrimp from the marinade and set aside.  Using a colander, strain the remaining marinade and discard the liquid. 

Prepare a hot wok lightly coated with oil over high heat.  Add the contents of the colander to the wok and saute, stirring, about 30 seconds.  Add the shrimp and cook for about 4-5 minutes, until just cooked through. 

Divide the slaw equally among 4 plates, top each with 3 shrimp and garnish with the reserved scallions.