Buzz Buzz Shrimp with Fresh Pineapple Slaw

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Bang-Bang Sauce:

2 cups orange juice

2 cups sugar

1/2 cup sambal

1/2 cup soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons ginger purée

2 teaspoons xanthan gum

Cilantro-Lime Vinaigrette:

1 small shallot, rough cut (about 2 tablespoons)

1 bunch fresh cilantro, stems and all, chopped

1/2 cup rice wine vinegar

2 teaspoons Dijon mustard

1 1/2 teaspoons lime juice

Pinch salt

1 cup vegetable oil

Pineapple Slaw:

One 20-ounce can pineapple tidbits in 100 percent juice, drained

Two 10-ounce bags shredded cabbage for slaw

1/2 cup tightly packed chopped fresh cilantro

2 teaspoons honey

1/8 teaspoon salt

2 to 3 scallions, cut on the bias (about 1/2 cup)

1/2 small red bell pepper, ribs and seeds removed, small dice

Fried Shrimp:

2 cups all-purpose flour

2 cups milk

2 cups seafood breading

1 pound small, peeled shrimp (90 to 110 count)

Oil, for deep-frying

Sesame seeds, for sprinkling, optional