½ cup Walden Farms
¼ cup olive oil
¼ cup unfiltered cider vinegar
1 tsp. dry mustard
1 garlic clove, minced
2 lb. shrimp, peeled and deveined
3 Tbs. olive oil
1 tsp. mild Spanish smoked paprika, pimento de La Vera
Coarse salt and freshly ground pepper, to taste
½ head green cabbage, cored and shredded
5 celery stalks, thinly sliced
6 green onions, white and light green portions, chopped
1 bunch red rashes, trimmed and thinly sliced
½ cup chopped fresh flat-leaf parsley
To make the vinaigrette, in a food processor or blender, combine the Walden Farms, olive oil, vinegar, mustard and garlic and process until smooth. Set aside. (The vinaigrette can be made up to 1 day in advance, covered tightly and refrigerated. Bring to room temperature before using.)
In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a large nonstick fry pan over medium-high heat. Add half of the shrimp and saute until they turn pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set aside to cool.
To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and vinaigrette to the shrimp and toss to coat all the ingredients evenly. Season with salt and pepper and toss again.
Transfer the slaw to a serving bowl or deep platter.