Drain a can of pineapple rings; reserve the juice. Lay the pineapple rings on a paper towel and pat dry.

Pre-heat the oven to 425ºF. Line a cookie sheet with parchment paper. Lay the SeaPak Butterfly Shrimp on the pan, flat and not touching each other. Bake the shrimp for 10-12 minutes.

While the shrimp is baking, add coconut to marmalade or jam. Stir until mixed. Add pineapple juice to coconut and marmalade mixture 1 TBSP at a time, using no more than 6 TBSP of pineapple juice.

Stir until mixed to desired consistency, a little thicker than salad dressing. Whisk in 1/3 cup of rice wine vinegar.

Pour the dressing mixture over 4 cups of shredded cabbage and carrots (unprepared coleslaw). Toss with tongs to coat. Allow to set at room temperature to soften cabbage.

Slice a 12 pack of Hawaiian rolls in half with a bread knife. Separate the tops of the rolls from the bottoms. Arrange the bottoms on a platter.

Drain coleslaw in a colander over a bowl to remove excess moisture. Place a pineapple ring on each roll. Cut a few rings in half to fit. Spoon coleslaw on top of each pineapple ring.

Place 2 butterfly shrimp on each sandwich. Add tops to each roll to complete the sandwich. Serve 2-3 sandwiches per person. Pull off the tails of each shrimp before eating.