SPICY SHRIMP TACOS WITH CRISPY RICE PAPER SHELLS!

1. Add the shrimp to a bowl and set aside.
2. Make the mayo. Add the mayonnaise, yogurt, sriracha, honey, tamari (or soy sauce) and sesame oil to a medium bowl. Mix to combine. Add preferred amount to the shrimp and toss. Add the cilantro and toss again.
3. Make the slaw. Add the cabbage, cilantro, scallions, rice vinegar, sesame oil, honey and salt to a large bowl. Toss to combine.
4. Make the shells. Heat enough oil (about 2 inches deep) in a shallow pan over medium-high until sizzling. Place a rice paper into the oil and press down in the middle and once it crisps up, fold it over and remove.
5. Gently fill the shells. Add some slaw, then some avocado, shrimp and sesame seeds.