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Amazing. So good. The first time I served as is and it was a hit. The second time I was pressed for time and got a bagged Asian slaw mix at the store - added finely chopped cucumbers and cilantro. I didn't have time to get the grill going so cooked the shrimp in two batches on the stove top. It was a little tough to gauge when they were done since the sauce obscures the flesh, just don't overcook. Oh, I think I put the shrimp in a strainer to get off most of the marinade before cooking. After tossing with the butter mixture I cut the shrimp in half, mixed into the slaw and served. Everyone loved it - the spice of the shrimp and the sweet of the vinaigrette is great. I'll make a better slaw next time, but it is a solid start! Grilled is better, but nobody complained about the pan shrimp!