Ingredients:
1/2 small head of Napa cabbage (about 3 cups)
2 tbsp. chopped cilantro
2 scallions, thinly sliced on a bias
zest of 1/2 lime
5 large shrimp, peeled and deveined (about 3 oz.)
1 tbsp. reduced fat mayonnaise
1 tbsp. plain Greek nonfat yogurt
juice of 1/2 lime
1/2 tsp. hot chili sauce, such as Sriracha (or more to taste)
2 tbsp. cashews

Method:
Heat a nonstick grill or sauté pan over medium-high heat; add shrimp and cook until pink on one side, about two minutes; flip and continue cooking another two minutes or so until just cooked through; remove pan from heat and set aside. Rinse, dry and thinly slice the cabbage; place in a large bowl with cilantro, scallions and lime zest. Whisk mayo, yogurt, lime juice and chili sauce in a small bowl; pour over cabbage and mix well to coat the salad. Transfer to a plate and top with grilled shrimp and cashews.
Makes one serving.