1) In a small bowl, stir together rice wine vinegar, honey, fish sauce, sesame oil, and curry paste. Pour over peeled shrimp and let sit for 15 minutes.
2) To cook shrimp, heat a large skillet over medium-high heat. Once hot, drain shrimp and add to the skillet. If you aren’t using a nonstick skillet, add a drizzle of oil also. Cook shrimp for 2-3 minutes per side until they are cooked through. Then remove from heat.
3) To make slaw, shred cabbage and carrots and stir together with other ingredients. Season with salt. The slaw is best if you can make it in advance so flavors can mingle a bit.
4) For peanut sauce, stir together peanut butter, hoisin sauce, lime juice, soy sauce, sriracha sauce, and warm water. Stir together until smooth.
Assemble flatbreads by adding a big heap of slaw, then a few shrimp to each one, then a drizzle of sauce and some fresh mint.