• Cut head of lettuce in half and start to peel away layers that will work well as cups. Wash them, pat them dry, and set them aside.

Toasted Cashews

• Heat a small pan or skillet over medium-low heat. Add the cashews and heat until they are fragrant and golden brown in color. Stir frequently to avoid burning. Some of the edges might end up darker than others, but don't discard these — they're still good, just a little extra toasty ;)

  Set aside.

Shrimp

• Heat cooking oil in a large pan over moderate heat. Add the shrimp, and cook for 2-4 minutes or until opaque, flipping them once throughout. Cooking time depends on the size of the shrimp, but shrimp cooks easily, so care not to overcook.
• Once shrimp is cooked through, remove from heat and set aside.

For the sauce

• Heat a medium saucepan over moderate heat. In a bowl, whisk together all the sauce ingredients until cohesive. Add them to the saucepan and bring to a simmer.
• In a cup or small bowl, mix together the corn starch and cold water until well blended. While stirring the sauce, slowly add half of the corn starch mixture to the simmering sauce to thicken it. Stir well. If the sauce still seems like it could use some thickening, add the remainder of the mixture, stirring until well blended. Once the sauce has reached the thickness you desire, remove from heat.
• Add the shrimp and julienned bell pepper to the sauce. Stir to coat.
• Spoon servings of saucy shrimp into lettuce cups, then top with red cabbage, scallions, toasted cashews, and sesame seeds.
• You can serve these immediately, but luckily they taste great cooled down to room temp, so you don't have to worry about having them losing appeal as they sit out :)