Place the shrimp in a shallow dish and sprinkle with peanut oil. Refrigerate until needed. When ready to sauté, season lightly with salt and pepper.

In a medium saucepan, heat the peanut oil. Sauté the shallots and ginger over medium-high heat just until wilted, 4 to 5 minutes. Add the garlic and cook one minute longer. Stir in the tomatoes, cook 2 or 3 minutes. Pour in rice wine vinegar, honey and paste made with Chinese mustard. Reduce until the sauce thickens.

Add seasoned shrimp to sauce and cook until shrimp turn opaque, 2 to 3 minutes.

Presentation: Place baby mixed greens in center of platter, arrange shrimp and sauce around greens. Garnish with green onions.

This recipe yields 4 to 6 servings.