Shrimp on Wonton Cracker

3 packages wonton skins
2 tablespoons sesame oil
salt to taste

SLAW:
1/2 pound snow peas
1/2 pound radishes
1/2 pound carrots
3 tablespoons black sesame seeds
1/4 cup fresh mint leaves
3 tablespoons fresh grated ginger

MARINADE:
1/2 cup orange juice
1/2 cup rice vinegar
2 teaspoons fresh grated ginger
2 teaspoons black sesame seeds
1 tablespoon fresh mint leaves
1/4 cup peanut oil
2 tablespoons sesame oil

60 large peeled shrimp, cooked (3 lbs.)

Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season to taste with salt. Bake at 350ºF until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.

Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process.

Julienne the snow peas, radishes and carrots, place them in a large bowl. Add sesame seeds, mint and ginger.

Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.

Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.

To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.