5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
2 tsp Sriracha
Combine in a bowl and set aside.
For the Shrimp:
1 lb large shrimp, shelled and deveined
3 TBSP cornstarch
1 tsp canola oil
3 c shredded iceberg lettuce
1 shredded purple cabbage
4 tbsp scallions, chopped
In a medium bowl toss shrimp with cornstarch.
In a large nonstick skillet heat the oil over medium high heat, and shrimp and walnuts, cook for 3 – 5 minutes, tossing to evenly cook.
Toss shrimp in sauce and serve on lettuce, top with green onions.
Serves 2 – 4.