Season shrimp with La Cajun Gold and mix with cane syrup. Set aside to marinate for 15 minutes.
Meanwhile, prepare the pepper jelly glaze. Sauté 1 Tbsp olive oil and garlic and cook until slightly brown.
Add thyme, jalapeño pepper jelly, white wine, stock, and lemon juice. Lower heat to medium and simmer for five minutes until liquid is reduced by half.
Reduce heat to lowest setting and stir in chilled butter in chunks until melted. Remove from heat.
Skewer the shrimp and coat with pepper jelly sauce.
Grill the skewers until the shrimp are cooked through and caramelized, approximately 5 minutes each side, on high heat. Set aside.
Preheat oven to 425 degrees. Spread crumbled ramen noodles, sesame seeds, sunflower seeds and sliced almonds on a baking sheet. Bake for five minutes, stir and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside.
In a large bowl whisk together all the ingredients for the salad dressing.
Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined.
Plate Asian salad and top with 4-5 grilled shrimp. Serve immediately.