Salting and then letting the cabbage rest softens it and draws out some excess liquid. After rinsing and drying, it will be compacted—just fluff it up with a fork or your fingers. To prevent the shrimp from sticking, we oil both the shrimp and the grill grate. Shrimp can overcook in a flash, so watch them like a hawk. The smaller the shrimp, the greater the risk of overcooking, which is why we specify extra-large shrimp. If you’d like them smaller, once they’re cool enough to handle, halve each one lengthwise.
SERVES 4 AS A MAIN COURSE
11/4 lb [570 g] green cabbage, cored and finely shredded
Kosher salt
11/4 lb [570 g] extra-large shrimp (26/30), peeled, deveined, rinsed, dried, and threaded onto skewers
Neutral oil, such as sunflower, safflower, or canola, for brushing
Freshly ground black pepper
1/2 cup [120 ml] Charred Tomatillo and Cilantro Dressing (page 41), plus more as needed
1 medium red bell pepper, cored, seeded, and thinly sliced
1 large navel orange, peeled, sectioned, and each section cut crosswise into 5 pieces
4 medium green onions, white and green parts, thinly sliced
In a colander or large mesh strainer set over a medium bowl, toss the cabbage with 1 Tbsp salt until well combined. Let stand until the cabbage wilts slightly, at least 1 hour or up to 4 hours. Rinse the cabbage under very cold running water and drain well. Dry the cabbage with a clean kitchen towel or in a salad spinner, and transfer to a large bowl. (At this point, you can cover it and refrigerate for up to 3 days.)
Prepare a hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes.
Brush the skewered shrimp with oil and sprinkle lightly with salt and pepper. Clean and oil the grill grate. Grill the shrimp (covered, if using a gas grill) until just opaque and pink, turning as necessary, 3 to 4 minutes. Remove the shrimp from the skewers to a large bowl, add about 2 Tbsp of the dressing, and toss to coat.
In another large bowl, toss the cabbage, bell pepper, orange pieces, most of the green onions, 1/4 tsp salt, and 1/2 tsp black pepper with the remaining dressing until well coated. Taste and adjust the seasoning, if necessary, and place in a bed on a large serving platter. Arrange the shrimp over the slaw, sprinkle with the remaining green onions, and serve immediately.