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1. For dressing, in a screw-top jar combine 1 Tbsp. of peanut oil, sesame oil, 1/2 tsp. of the garlic, chili sauce, soy sauce, honey, and 1/4 tsp. of the salt. Cover and shake well to combine. Set aside.
2. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil. Add ginger and remaining garlic; stir-fry 10 seconds or until fragrant. Push ginger mixture to sides of pan. Add shrimp to center of the pan; spread in one layer. Cook, undisturbed, 1 minute, until shrimp begin to turn sear. Stir-fry 1 minute or until shrimp begin to turn pink. Add remaining 1/4 tsp. salt. Swirl coconut milk down sides of the pan. Stir-fry 1 to 2 minutes more, until shrimp are opaque and most of the liquid has evaporated.
3. To serve, layer lettuce leaves, radishes, and avocado; top with shrimp. Add dressing to hot pan; heat 30 seconds. Drizzle dressing over salad. Splash with rice vinegar. Sprinkle with chopped pistachios.