Directions

1. For dressing, in screw-top jar combine 1 tbsp peanut oil, sesame oil, 1/2 tsp of garlic, chili sauce, soy sauce, honey, and 1/4 tsp salt. Cover; shake well. Set aside.
2. Heat wok or skillet over high heat. Swirl in remaining 1 tbsp peanut oil. Add ginger and remaining garlic; stir-fry 10 seconds.
3. Push ginger mixture to sides of pan. Add shrimp to center of pan; spread in 1 layer. Cook, undisturbed, 1 minute, until shrimp begin to sear. Stir fry 1 minute or until shrimp begin to turn pink. Add remaining 1/4 tsp salt. Swirl coconut milk down sides of pan. Stir fry 1-2 minutes more or until the shrimp are opaque and most of the liquid has evaporated.
4. 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.