For the vinaigrette, wash the chilli and cut into thin rings. Peel ginger and grate finely with a grater. Whisk lime juice, vinegar, salt and honey. Add oil drop by drop.
Stir the ginger and chilli into the vinaigrette. Clean and wash the spring onions and cut them into thin rings except for a little green. Cut the rest of the greenery into strips. Clean, wash and finely dice the peppers.
Rinse shrimps and pat dry. Mix bell peppers, onion rings, shrimps and vinaigrette. Cut out bread with a star cutter (9 cm Ø). Toast the stars crispy. Arrange bread and shrimp cocktail on plates.
Garnish with strips of spring onion.