2 1/2cupsshredded cabbage(I used 1 1/2 cups shredded white cabbage and 1 cup shredded red cabbage)
120 oz. canpineapple slices, drained and cut into chunks
1/3cuptoasted pecans, chopped
For The Vinaigrette:
3tablespoonsapple cider vinegar
salt and freshly ground black pepper, to taste
Combine soy sauce, olive oil, lime juice, honey, garlic and ginger in a zip-lock plastic bag and mix well. Add shrimp , seal and marinate in the refrigerator for 15 minutes.
In a large bowl, combine the cabbage, carrots, pineapple, sesame seeds and pecans. In a separate small bowl, whisk the vinegar, lime juice, olive oil, and honey. Toss the vegetable mixture with the vinaigrette and season with salt and black pepper.
Heat a non-stick pan over medium-high heat. Add shrimp and cook on one side for 2 min. Turn over and cook for another minute or two, till all shrimp are pink and seared nicely (don't overcook them or they'll be rubbery!).
To assemble lettuce wraps:
Divide lettuce into leaves. Drain coleslaw, place a pile of the mixture into each lettuce cup and top with 3-4 shrimp. Repeat process with remaining ingredients. Enjoy!