Shrimp with Carrot Marinade Sauce

8 shrimp (size 21/25) peeled and deveined
¼ cup scallion, diced
6 oz Chef Pascal Carrot Marinade Sauce
1 teaspoon vegetable oil
Salt to taste
1 cup tropical slaw (see recipe)

In a skillet, over medium heat, add vegetable oil and cook the shrimp until they turn pink on the bottom, then turn them over, cooking approximately 2 minutes on each side. Add Chef Pascal Carrot Marinade Sauce and cook for another 1 minute. Add scallion and salt to taste. Divide in 2 plates over tropical slaw.