Recipe - Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing

4 tablespoon Olive oil
One half cup Minced onions
2 tablespoon Small minced red bell peppers
2 tablespoon Small minced yellow bell
peppers
Salt; to taste
Freshlyground black pepper;
to taste
1 pound Rock shrimp; peeled,
deveined
1 tablespoon Chiffonade of cilantro
4 ounce Pea shoots
Drizzle of sesame oil
Splash of rice wine vinegar
Drizzle of hoisin
2 ounce Chopped roasted peanuts
2 Radicchio heads; halved,
cored,
And grilled
4 Wonton wrappers; cut thin
strips
1 tablespoon Finelychopped fresh parsley
leaves

In a large saute pan, heat 1 tablespoon of oil. When the oil is hot, add
the onions and peppers. Season with salt and pepper. Saute for 1 minute.
Season the shrimp with salt and pepper. Add the shrimp to the vegetable
mixture. Saute for 3 to 4 minutes, or until the shrimp turn pink and the
tails curl. Stir in the cilantro and pea shoots. Saute for 1 minute. Add
the sesame oil, vinegar and hoisin. Continue to saute for 1 minute. Remove
from the heat and stir in the peanuts. Thinly slice the grilled radicchio.
In a mixing bowl, toss the radicchio with sesame oil, salt and pepper. In
another saute pan, add the remaining oil. When the oil is hot, add the
wontons and quickly panfry the wontons until golden, stirring constantly.
Remove from the pan, and drain on paper towels. Season the wontons with
salt. Mound the lettuce in the center of each plate. Spoon the warm salad
over greens. Garnish with the crispy wontons and parsley. This recipe
yields 4