In a medium bowl, whisk together oil, 1 tbsp (15 mL) soy sauce, lime, ginger and garlic. Add shrimp and toss to coat with mixture. Skewer 5-6 shrimp onto large bamboo skewers and grill on medium-high heat until pink and cooked through, about 2 minutes.
Blanch mixed vegetables in boiling water for 1 minute. Drain and rinse under cold water.
In a large mixing bowl, whisk together rice vinegar, sesame oil, honey and remaining soy sauce. Add blanched vegetables, cabbage and rice. Toss to coat evenly.
Fill each lettuce cup evenly with rice mixture and top with a grilled shrimp. Sprinkle with cashews, a few cilantro leaves and drizzle with Sriracha, if using.
Tip: Replace shrimp with chicken, pork, beef or tofu.