We're going to need time for the spicy slaw marinade to infuse, so let's tackle that first. Combine your rice vinegar, soy sauce, sesame oil, Lee Kum Kee Chui Chow Chili Oil (be sure to give it a good stir first to grab those chili flakes at the bottom!), fresh lime juice, and garlic in a small bowl. Whisk well and refrigerate for at least 2-4 hours (I let it sit overnight).
Meanwhile, mix together the grilled shrimp marinade ingredients (Lee Kum Kee Hoisin Sauce, Lee Kum Kee Panda Brand Oyster Sauce and garlic) in a small bowl. Pour into a resealable bag (reserving about 2 teaspoons for grilling). Add shrimp and mix until coated. Refrigerate for 2-4 hours.
When the shrimp is marinated, fire up the grill. Place shrimp on skewers and grill for about 5-7 minutes per side on low/medium heat until fully cooked, basting in extra marinade for the last 1-2 minutes.
Mix broccoli slaw, red cabbage, green onions and toasted sesame seeds in large bowl. Pour over slaw marinade and gently toss until coated.
Fill hoagie roll with slaw. Place grilled shrimp over the slaw. Top with Lee Kum Kee Sriracha Mayo, combining traditional flavors of Sriracha with the cool and creamy texture of mayo.
Serve immediately. Makes 4 Asian Shrimp Po Boy sandwiches.