SPICY SHRIMP TACOS WITH CRISPY RICE PAPER-NORI SHELLS

1. Finely chop the cooked shrimp. 
2. To make the Spicy Mayo: Combine 3 tablespoons Mayo, 2 tablespoons Greek yogurt, 1-2 tablespoons Sriracha, 1 tablespoon honey, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil in a small bowl. Mix well. 
3. To make the Slaw: In a separate bowl, combine 2 cups shredded purple cabbage, 3 tablespoons cilantro, 3 tablespoons rice vinegar, 1 teaspoon sesame oil, and 2 teaspoons honey. Toss to combine. 
4. To make the Crispy Rice Paper Shells: Heat enough oil (about 2 inches deep) in a shallow pan until sizzling. Place a rice paper sheet into the hot oil and press down in the middle. Quickly add a small piece of nori onto the rice paper. Once the rice paper crisps up, fold it over (to create a taco shell shape) and remove from the oil. Repeat for desired number of shells. 
5. Assemble the tacos: Fill each crispy rice paper-nori shell with the finely chopped shrimp, a generous spoonful of spicy mayo, and a portion of the tangy slaw.