Place all ingredients and shake well. Adjust saltiness or sweetness based on your preference.
In a bowl whisk together the soy sauce, rice vinegar, and sugar until the sugar has dissolved. Whisk in the olive oil, sesame oil, garlic and ginger. Place the shrimp in the bowl with the marinade. Toss to coat and chill 1 hour.
Heat oil in a large skillet over medium heat. Lift the shrimp from the marinade into the hot pan and Stir fry for a minute.
Add half of the scallions. Continue to stir fry, turning the individual shrimp over, if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.
Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.
Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions.
Place all components on a bed of Little Leaf Farms lettuce and enjoy!