1lblarge shrimp(shelled and deveined (weight after peeled))
2tspcornstarch
1tspcanola oil
3cupsshredded iceberg lettuce(or butter lettuce)
1cupshredded purple cabbage
4tbspscallions(chopped)
Instructions
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with the sauce coating well.