Honey Walnut Shrimp With Asian Slaw

• 3 tablespoons mayonnaise
• 2 teaspoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 small head napa cabbage (about 12 oz.), thinly sliced
• 1 cup sugar snap peas, cut in half on the diagonal
• 1 green onion, thinly sliced
• 5 teaspoons honey
• 2 tablespoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 garlic clove, minced
• 1/4 teaspoon red chile flakes
• 2 tablespoons vegetable oil
• 20 jumbo (16 to 20 per lb.) raw shrimp, peeled (tails left on) and deveined
• 1/3 cup store-bought glazed walnut halves
• Steamed rice (optional)

1. Whisk mayonnaise, vinegar, sesame oil, salt, and white pepper together in a large bowl. Add cabbage, peas, and green onion and toss until well combined. Set aside.
2. Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and chile flakes in a small bowl, then set aside. Increase heat to high. Add vegetable oil to pan, add shrimp, and cook until just beginning to turn pink, about 30 seconds. Add honey-soy sauce mixture and cook, stirring, until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts.
3. Divide shrimp and walnuts among four plates or bowls, drizzle with pan sauce, and serve with hot steamed rice if you like.

mayonnaise, rice vinegar, sesame oil, salt, white pepper, cabbage, sugar snap peas, green onion, honey, soy sauce, fresh ginger, garlic, red chile flakes, vegetable oil, jumbo, storebought glazed walnut halves, rice

Taken from www.myrecipes.com/recipe/honey-walnut-shrimp-asian-slaw (may not work)