Prepare the pickled vegetables: In a medium bowl, mix the vinegar, water, sugar and salt until the sugar dissolves. Add the carrots, radishes and a few slices of jalapeño (if using) and toss to coat the vegetables with the pickling brine. Let the vegetables pickle for at least 30 minutes.

Prepare the vinaigrette: Add all of the vinaigrette ingredients into a small jar. Shake the jar to incorporate all the ingredients. Set the vinaigrette aside to let the shallots marinade. The shallots will lose their raw bite the longer you let the vinaigrette sit.

Make the croutons: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone mats. Cut the baguette slices into cubes. Toss with some olive oil and salt. Spread the bread onto the baking sheet and bake for 13 to 15 minutes, until browned. Let the croutons cool.

Cook the shrimp: Heat a skillet or pan with 1/2 tablespoon of olive oil over medium-high heat. Add the garlic, ginger and lemongrass and cook until the spices turn fragrant, about 30 seconds to 1 minutes. Add the shrimp and 1 tablespoon of olive oil and cook for about 3 to 4 minutes before turning them over and cook for another 2 to 3 minutes. Sprinkle the salt on the shrimp and toss to combine. Turn off the heat and let the shrimp cool for about 5 minutes.

Toss the salad: In a large bowl, toss the salad greens, pickled vegetables, shrimp, herbs and croutons with a few tablespoons of vinaigrette.  Taste and toss with more vinaigrette, if desired. You'll probably have some vinaigrette left, which will keep in the refrigerator for 1 to 2 weeks. Serve immediately.