Bangin Good Shrimp

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.

Combine lettuce and cabbage and divide between 4 plates.
Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.

Serve shrimp over lettuce mixture and top with scallions.