Ginger and Garlic Shrimp

16 - 20 jumbo shrimp
1 teaspoon ginger
1 teaspoon garlic
1 fl. ounce garlic oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Vinaigrette
1 vanilla bean - split
Juice of one orange
Juice of one lemon
1 fl. ounce rice vinegar
4 fl. ounces grape seed oil or olive oil
20 fl. ounces extra virgin olive oil
1 teaspoon fresh black pepper

4 - 5 ounces Salad Mix
2 ounces julienne carrots
8 grape tomatoes
2 fl. ounces soy reduction (recipe below)
2 fl. ounces ginger infuse (recipe below)
2 fl. ounces sesame oil

To make soy reduction:
Take 2 cups of soy sauce and reduce to 1/4 cup by bowling down.

To make ginger infuse:
Boil 1 cup water, steep to 180 degrees, turn down heat and add 1 cup sugar, 1 cinnamon stick, 2 ounces fresh ginger, 2 cloves. Cook for 30 minutes.