INGREDIENTS

• 1 tablespoon cornstarch

• ⅓ cup low-sodium soy sauce or tamari

• 1 tablespoon toasted sesame oil

• 1 tablespoon chili paste, such as Sambal Oelek

• 1 tablespoon brown sugar

• 3 tablespoons honey

• 6 garlic cloves, minced

• 1 pound medium shrimp, deveined, tails removed

• 2 cups shredded red cabbage

• 1 head butter lettuce, leaves separated

• Cilantro, chopped

INSTRUCTIONS

1. In a small bowl, mix the cornstarch with 1 tablespoon cold water. In a separate small bowl combine the soy sauce, sesame oil, chili sauce, brown sugar, honey, garlic, and ginger. Stir in the cornstarch slurry.

2. Heat a large skillet over medium-high heat. Add the sauce to the pan. Once the sauce is simmering, add the shrimp and cook until the sauce thickens and the shrimp is opaque, about 5 to 8 minutes.

3. Spoon the cabbage into the lettuce cups and top with the shrimp. Sprinkle with the cilantro and sesame seeds and any remaining sauce, if desired.