Hoisin-Peanut Shrimp and Slaw

• ½ cup chunky peanut butter
• 1 (7- to 7 ½-ounce) jar hoisin sauce (½ to ¾ cup)
• 2 limes
• 3 garlic cloves

Salt

• 2 (12- to 14-ounce) bags coleslaw blend, preferably a mix of cabbage and carrots (about 10 cups)
• 4 mini seedless cucumbers, thinly sliced
• 1 jalapeño or serrano chile, thinly sliced (optional)
• 1½ packed cups mixed herb leaves, such as cilantro, mint, basil or dill, plus more for garnish
• 2 pounds large shrimp (16- to 20-count), peeled, deveined and patted dry
• ½ cup fried onions or shallots, storebought or homemade

1. Arrange a rack 5 inches from the broiler and heat to high. In a large bowl, stir together the peanut butter, ¼ cup hoisin sauce, the zest and juice of the limes and 3 tablespoons warm water. Finely grate 1 garlic clove into the mix, then season to taste with salt. To the bowl, add — but don’t stir — the slaw, cucumbers, a big pinch of salt, jalapeño, if using, and the herbs. Set aside.
2. On a foil-lined sheet pan, add the shrimp, remaining hoisin sauce and a big pinch of salt. Finely grate the remaining 2 garlic cloves on top. Toss until well coated, then spread into a single layer. Broil until the shrimp are pink and just beginning to curl, 3 to 5 minutes.
3. Toss the slaw until combined, then top with the shrimp, fried onions and more herbs. Serve right away.