Walnuts:  Line a small baking sheet with parchment paper, set aside. In a small saucepan combine the sugar and water over medium high heat. Allow the sugar to dissolve, stir just once. Sprinkle with a pinch of salt and add the walnuts, stir to coat then immediately turn the walnuts out onto the prepared baking sheet and working quickly, spread them out before they set. Allow to cool completely. Break up any walnuts that may be stuck together once cooled.

Shrimp: In a large zip top bag, combine the cornstarch, garlic powder, and salt. Zip the bag and shake. Add the shrimp into the bag, zip and continue to shake until all the shrimp are evenly coated with the mixture. Heat a large skillet over medium high heat. Add 1 ½ tablespoons of oil to the pan and cook ½ the shrimp for 2-3 minutes, flipping as needed or until they curl up into a 'c' shape. Remove shrimp to a plate. Repeat with the second batch.

Sauce: Add the sauce ingredients to a large bowl and stir. Toss with the shrimp and walnut just before serving.

Assemble: On a bed of rice, add cabbage mix if desired followed by the prepared honey walnut shrimp. Top with red pepper flakes if you like a little heat. Serve with lime wedges if you want to cut the sweetness a bit. I've also left out the rice completely and served it on a bed of cabbage like a salad and it was a hit that way too!