INGREDIENTS: Slaw: 1/2 small head green cabbage, thinly sliced ½ small head purple cabbage, thinly sliced 1/4 cup whole milk 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon white vinegar Shrimp: 2 tablespoons vegetable oil 2 pounds X-L fully cooked in bag, peeled and deveined shrimp, tails removed One 8-ounce can enchilada sauce ground cumin…