Peel shrimp and place in a quart zipper bag with jalapeno, garlic, ginger, soy, sesame oil and cilantro and marinate four hours or overnight.

Make dressing by whisking mayonnaise, vinegar, soy sauce, garlic, sesame oil and turmeric. Refrigerate  until ready to serve.

After the shrimp has marinated, remove to paper towels to pat dry and dispose of marinade ingredients.

In a saute pan with a little kitchen pan spray over medium heat, cook shrimp about a minute or so on each side. If the pan is small, cook in two batches so the shrimp don’t touch each other. When you poke one, it should be firm and bounce back, do not overcook.

Once cooked, chill until service.

Just before serving, on a small platter or on four separate serving dishes, lay out the greens, shrimp, avocado slices, red bell pepper, scallion bottoms and jalapeno slices.

Drizzle on the dressing then top with scallion tops, lime wedges, pea shoots and the cilantro garnish.

Serve with lime wedges to squeeze over the top.