BBQ Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"

2 tablespoons chopped garlic

2 tablespoons chopped ginger

2 serrano chiles, de-stemmed, minced

2 tablespoons, rinsed fermented black beans

2 medium red onions, rough chopped

1 tablespoon sambal

2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes

1/4 cup rice wine vinegar

1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar

Canola oil to cook

12 large shrimp, de-veined, peeled with tail on

Salt and black pepper to taste

Grilled Vegetable Slaw:

1 medium eggplant, sliced 1/4-inch

1 large zucchini, sliced lengthwise, 1/4-inch

1 large red onion, sliced 1/4-inch

1 large carrot, peeled, sliced lengthwise, 1/4-inch

1/4 cup olive oil

Juice of 2 lemons

Salt and black pepper to taste

"Roasted Potatoes":

2 pounds red bliss potatoes, washed and cut in half

1 tablespoon minced garlic

1/4 cup extra virgin olive oil

6 scallions, each sliced 1/8-inch

Salt and black pepper to taste