Ingredients

Use size 16-20 shrimp (meaning there are 16-20 shrimp in one pound)

Shrimp:
20 raw, peeled, tail-on shrimp
5 dashes Cholula sauce
1 cup barbecue sauce

Using 5 wooden skewers, place 4 shrimp on each skewer. Sprinkle shrimp with Cholula sauce and then spoon barbecue sauce over all. Marinate overnight. Remove shrimp from marinade and grill over high heat for 3-4 minutes per side.

Crab Slaw:
1/2 pound Dungeness crab meat
1/2 head napa cabbage, shredded
2 heads bok choy, shredded
3 green onions, chopped
1 red bell pepper, julienned
1/2 cup Caesar dressing
1/2 cup oil-and-vinegar dressing

Directions

Combine crab, cabbage, bok choy, onions and bell pepper and set aside. Thoroughly combine dressings. Toss slaw mixture with dressing just before serving. Spoon slaw onto 5 serving plates; top each with a shrimp skewer. Serve with blue cheese dressing on the side, if desired.