Sriracha Shrimp & Lime Cucumber Slaw

For the lime cucumber slaw:
Add finely shredded green and red cabbage to a bowl. Add julienned cucumber, julienned carrots, and chopped parsley.

In a small bowl, stir together olive oil, lime juice, lime zest, and salt. Add to vegetables and toss to coat. Place a mound of slaw in center of each serving plate. Set aside.

For the Sriracha shrimp:
In a bowl, stir together Sriracha hot sauce, olive oil, honey, salt, and garlic. Add shrimp and stir to coat. Set aside.

Preheat a frying pan over medium-high heat. Once pan is hot, add shrimp, including sauce, to frying pan. Fry for 2 to 3 minutes, stirring occasionally. Turn shrimp over, and fry for an additional 2 to 3 minutes or until shrimp is pink in color and has curled. Remove from heat.

Transfer equal amounts of shrimp to each serving plate. Serve immediately.