2 tablespoons lemon juice
2 tablespoons green onions, chopped
2 tablespoons ketchup
1 chipotle pepper in adobo sauce
1 tablespoon chopped garlic
1 cup vegetable oil
1 tablespoon sugar
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/2 cup vegetable oil
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup carrots, julienned
1/2 cup red onions, julienned
2 pounds (16 count per pound) shrimp, peeled and deveined
Freshly ground black pepper
2 cups flour
1/4 cup water
2 cups cornmeal
2 long, thin loaves French bread
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