Hawaiian Garlic Shrimp Sliders

Ingredients:

• 2 heads of garlic, peeled (about 20 cloves)
• 110 g unsalted butter
• 2 tsp paprika
• 0.5 tsp cayenne pepper
• 4 cups shredded Chinese cabbage (about a quarter of a head)
• 6 green onions, thinly sliced
• 1 cucumber, halved lengthwise and cut into half-moon pieces
• 2 tbsp. l. rice vinegar
• 3 tablespoons of vegetable oil
• 700 g shrimp, peeled and deveined
• 1 package (280 g) of sweet slider buns
• Mayonnaise, preferably Japanese, for serving

Preparation:

1. In a food processor, pulse the garlic until finely chopped but not pasty. Transfer to a large cast-iron or nonstick skillet, add the butter, and cook over medium heat, stirring frequently, until the garlic is light golden, about 5 minutes. Be careful not to overcook the garlic, or it will become bitter. Immediately transfer to a large heatproof bowl and toss with the paprika, cayenne pepper, and 1 tablespoon + 2 teaspoons of salt. Let the garlic oil cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
2. Meanwhile, in a medium bowl, combine the cabbage, green onions, and cucumber. Add the rice vinegar, 2 tablespoons of oil, and a generous pinch of salt; toss to combine and set aside.
3. Place the shrimp in a food processor and process until smooth, but do not puree. Transfer to the garlic oil and toss to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the shrimp patties and cook until golden brown on both sides and cooked through, about 8 minutes.
4. Cut the slider buns in half and spread mayonnaise on the cut sides. Place a patty on each bottom half. Top with some coleslaw and close with the top bun halves.
   
   Note
   
   Look for fresher garlic. Old garlic can be bitter, and since so much garlic is used in this recipe, this bitterness can ruin the flavor of the dish.