For the Alabama White BBQ Sauce:

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon spicy brown mustard
• 1 tablespoon brown sugar
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (more or less to taste)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper

For the Shrimp:

• 1 1/2 pounds shrimp, peeled and deveined
• Salt and pepper, to taste (optional, for seasoning shrimp)
• 1-2 teaspoons cooking oil (as needed for sautéing)

For the Coconut-Lime Rice:

• 2 cups jasmine rice
• 2 cups water
• 1 cup coconut milk
• 1 teaspoon salt
• Zest and juice of 1 lime

For the Quick-Pickled Veggies:

• 2 Persian cucumbers, thinly sliced
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1 shallot, thinly sliced
• 2 tablespoons rice vinegar
• 1/2 teaspoon granulated sugar

For Serving & Garnish:

• 2 tablespoons chopped chives