Spicy Thai Shrimp Salad

For Spicy Cashew Dressing:

• 1 tablespoon olive oil
• 3 tablespoons lime juice
• ¼ cup whole roasted, salted cashews
• ¼ teaspoon red pepper flakes
• 2 teaspoons honey
• 1 (2-inch) piece fresh ginger, roughly chopped
• 1 tablespoon unseasoned rice vinegar
• ¼ cup cilantro
• 1 clove garlic, roughly chopped
• ¼ cup roughly chopped white onion
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste

For Shrimp:

• ½ pound large peeled, deveined tail-off shrimp
• 1 teaspoon garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1/8 teaspoon turmeric
• 1/8 teaspoon chili powder
• Freshly ground black pepper, to taste
• 1 teaspoon toasted sesame oil

For Salad:

• 1 cup shredded purple cabbage
• 1 ½ cups packed baby arugula
• 1 ½ cups packed chopped romaine lettuce
• 1 small corn cob, kernels removed
• ½ medium cucumber, peeled, seeded and diced
• ½ cup shredded carrots
• 2 tablespoons chopped basil
• 2 tablespoons chopped cilantro
• Lime wedges, for serving