• Wash and dry produce. • Place sealed honey packet in a small bowl of warm water to soften. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim scallions. Cut scallion whites crosswise into 1-inch pieces; thinly slice greens.

• Rinse shrimp* under cold water; pat dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over high heat. Once pan is very hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are opaque and cooked through and scallions are slightly charred, 3-4 minutes. TIP: Lower heat if scallions begin to brown too quickly. • In the last minute of cooking, stir in peanuts. Cook, stirring, until lightly browned. Remove from heat; stir in honey until fully coated. Season with salt and pepper if desired.

• In a large bowl, toss together lettuce, cucumber, carrots, and sesame dressing. Taste and season with salt and pepper.

• Divide salad between bowls. Top with shrimp and wonton strips. Garnish with scallion greens and serve. Shrimp are fully cooked when internal temperature reaches 145°.