Back Country Spicy Shrimp Salad

Ingredients:

• 1 (12-ounce) jar Marie’s Coleslaw Dressing
• 1/3 cup Creole mustard
• 3 tablespoons finely diced white onion
• 3 tablespoons chopped dill pickle
• 1 1/2 tablespoons cayenne pepper sauce or to taste
• 6 cups shredded red cabbage
• 6 cups shredded green cabbage
• 2 cups shredded carrots
• 1 head bibb lettuce
• 1 1/2 pounds cooked medium shrimp (31/40 per pound)
• 1/4 cup roasted peanuts

Directions:

Combine Marie’s Coleslaw Dressing, mustard, onion, pickle and pepper sauce in large bowl. Add red cabbage, green cabbage and carrots; toss gently to coat with dressing.

Place lettuce leaves on plates. Divide slaw between plates. Top with shrimp; sprinkle with peanuts.