Step 1

In a small blender or food processor, combine dressing ingredients.

Step 2

Refrigerate and set aside until ready to use.

Step 3

Pat shrimp dry with a paper towel.

Step 4

In a medium bowl, combine all spices from garlic powder to pepper.

Step 5

Add the shrimp and sesame oil and toss gently to evenly coat.

Step 6

Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.

Step 7

Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.

Step 8

In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.

Step 9

Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.

Step 10

Evenly drizzle the dressing over both salads and serve with lime wedges.