Make the dressing Combine the ingredients of the dressing and set aside until ready to use. 

Prep the Shrimp (optional but makes the shrimp look prettier)

Run the tip of your knife along the back of the shrimp, butterflying them open carefully so you do not cut the shrimp in half.

Poach the Shrimp Add 4 cups of water, the ginger slices, and garlic cloves to a medium pot and bring to a boil. Lower heat to medium and simmer for 5 minutes. Add the salt and shrimp. Stir to separate the shrimp. Turn the stove off and set the timer to 3 minutes. The shrimp will cook in the extremely hot water. Drain the shrimp and set aside in a bowl to cool to room temperature. You can also refrigerate the shrimp after it has been poached and keep it stored until ready to use.

Prepare the celery Have a bowl of ice water ready. Trim the celery and reserve some of the leaves. Cut the celery in half lengthwise. Then hold the celery down on the cutting board and pull the peeler across the top of the celery, creating thin ribbons. Continue until you have used up all of the celery. Put the celery in the ice water for 10 minutes so they curl. Then drain well.

Dress the salad Pour the dressing over the shrimp, add the scallions, and toss gently. Arrange the celery as a bed on a serving plate and place the shrimp on the bed, pouring the dressing over everything. Garnish with some of the reserved celery leaves. Serve immediately.