Hot-and-Sour Shrimp with Chinese Cabbage

Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.

Preheat broiler.

Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.

Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.

Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.