Quick Kimchee with Grilled Shrimp

4 oz. Napa cabbage, julienned
1 oz. onion, julienned
1⁄2 oz. red pepper, small dice
1 green onion, chopped
1⁄2 oz. chili oil
1⁄2 oz. sesame oil (optional for allergy consideration)
1⁄2 oz. rice wine vinegar
1⁄2 tsp. fresh ginger, chopped
Salt, sugar and touch of red pepper flakes
3 lightly seasoned and grilled jumbo shrimp, cut in half
2 dried Thai chilies (optional for garnish)