Add the soy sauce, sriracha, chili paste, honey, and 1 tablespoon of grated ginger to a bowl and whisk the ingredients together until combined.

Next, add the peeled shrimp to a gallon size bag or a large bowl and pour half of the kung pao sauce over the shrimp. Toss the shrimp in the sauce and place the shrimp in the refrigerator to marinate for at least 30 minutes to 1 hour.

Next, add the cornstarch to the remaining kung pao sauce and whisk the ingredients together until the cornstarch dissolves. Set aside.

Prepare the green onions by discarding the root and then cutting the white part of the green onion into about 3-inch long pieces and then thinly slice them hot dog style. Set them aside. Then, mince the green part of the green onion for later. Set aside.

Heat a large skillet over medium/high heat and add 1 tablespoon of avocado oil. When the avocado oil is hot, add the white part of the green onion to the skillet. Season the onions with a bit of salt over the onions and sauté for 1 minute.

Turn the heat to medium and add the garlic, sliced red pepper, and remaining half tablespoon of grated ginger to the skillet and sauté for 3-4 minutes or until the pepper begins to soften (but doesn't turn soggy). Remove the onions and peppers from the skillet.

Next, remove the shrimp from refrigerator and pour the shrimp into a colander to separate them from the marinade. Discard the marinade.

Heat a large skillet over medium heat and add the last tablespoon of avocado oil to the skillet. When the skillet is hot, add all of the shrimp to the skillet. Let the shrimp cook for one minute before flipping the shrimp over. Pour the kung pao sauce with the cornstarch over the shrimp and allow the shrimp to cook for 2 minutes in the sauce.

Remove the skillet from the heat and add the cooked peppers and onions to the shrimp. Toss all of the ingredients together and then pour the everything onto a serving platter.