Dressing

• 1 tablespoon olive oil
• 3 tablespoons lime juice
• 1/4 cup whole roasted, salted cashews
• 1/4 teaspoon red pepper flakes
• 2 teaspoons honey (Sweeten to balance acidity and heat while adding a subtle syrupy texture that binds dressing components together.)
• 12 inch fresh ginger, roughly chopped
• 1 tablespoon unseasoned rice vinegar
• 1/4 cup cilantro
• 1 clove garlic, roughly chopped
• 1/4 cup roughly chopped white onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• to taste Freshly ground black pepper
• 1/2 pound large peeled, deveined tail-off shrimp
• 1 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon turmeric
• 1/8 teaspoon chili powder (Warm, smoky intensity in a pinch to contribute mild heat and depth without overpowering the other spices.)
• 1 teaspoon toasted sesame oil
• 1 cup shredded purple cabbage (Provide crisp, mildly peppery crunch and vibrant color as a base vegetable that holds dressings well.)
• 1 1/2 cups packed baby arugula
• 1 1/2 cups chopped romaine lettuce
• 1 small corn cob, kernels removed
• 1/2 medium cucumber, peeled, seeded and diced
• 1/2 cup shredded carrots
• 2 tablespoons chopped basil
• 2 tablespoons chopped cilantro
• for serving Lime wedges