Preheat broiler to high.
For aioli: Mix mayonnaise, sriracha and garlic in small bowl. Add salt to taste. Set aside.
For patty: Place shrimp, ginger, garlic, scallions, soy sauce, egg white and salt in bowl of food processor. Process for about 10 seconds or until well blended. Add cream cheese and pulse a few times. Form mixture into 2 patties the size of the toast and chill while preparing slaw.
For vinaigrette and slaw: Whisk together vinaigrette ingredients. Toss precut slaw with herbs and vinaigrette; salt to taste. Let marinate while cooking patty.
For sandwich: Pour about 1/2-inch oil into a skillet and heat to 325°F. For each sandwich, fry 1 side of 2 slices toast until golden brown. Simultaneously, heat nonstick pan over medium heat. Sear both sides of 1 patty until almost cooked through. Add 1 slice of pepper jack to untoasted side of 1 bread slice. Broil to melt cheese and remove from oven. Drizzle aioli over entire surface. Top with shrimp patty. Evenly distribute coleslaw over and top with 5 jalapeño slices. Drizzle with 1 tablespoon of hoisin sauce and top with other slice of toast.
For spicy aioli:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon garlic, grated, preferably with a Microplane®
- Salt to taste
- 3/4 pound 16/20 shrimp, peeled and deveined
- 1/2 teaspoon ginger, grated, preferably with a Microplane®
- 1/4 teaspoon garlic, grated, preferably with a Microplane®
- 2 scallions, sliced
- 1 tablespoon soy sauce
- 1 egg white
- 1/2 teaspoon salt
- 1/4 cup (2 ounces) Wisconsin Cream Cheese
For slaw vinaigrette:
- 1/4 cup ponzu sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- Zest of 1 lime
- 1 cup precut slaw mix (green and red cabbage, carrots)
- 6 leaves mint, torn
- 3 basil leaves, torn
- 1 tablespoon cilantro, chopped
- Salt to taste
- Grape seed or vegetable oil, for frying
- 4 slices Texas toast, crusts removed
- 4 slices Wisconsin Pepper Jack cheese
- 10 thin slices jalapeño chile
- Hoisin sauce, for drizzling