INGREDIENTS:
| 4 Tbsp | Olive Oil, divided |
| 2 cups | Shredded Red Cabbage |
| ½ tsp | Each Salt & Freshly Ground Pepper, or to taste |
| 1 | Medium White Onion, cut into thin strips |
| 1 | Garlic Clove, minced |
| 12 | Uncooked Jumbo Shrimp, peeled and deveined |
| 1 tsp | Old Bay Seasoning |
| ½ tsp | Each Salt & Freshly Ground Pepper, or to taste |
| 1 tsp | Grated Lemon Zest |
| 2 tsp | Fresh Lemon Juice |
| 2 Tbsp | Minced Fresh Cilantro |
| Lemon Wedges, to garnish |
DIRECTIONS:
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add cabbage and stir-fry about 3 minutes or until tender. Remove cabbage to a bowl, sprinkle with salt and pepper, then cover and keep warm. In the same pan, add remaining 2 tablespoons olive oil; stir-fry onions and garlic until tender, about 4-5 minutes. Add Old Bay seasoning, salt, pepper and shrimp; cook 3-4 minutes or until shrimp turn pink and are done. Remove from heat and toss in lemon zest, lemon juice and cilantro. Serve shrimp mixture immediately over warm cabbage. Garnish with lemon wedges.
