Swap up this quick seafood classic for a new twist on a shrimp dinner.
Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.
Meanwhile, break wakame into pieces as needed, and place in a large bowl with boiling water to cover. Let stand 10 minutes. Drain and chop; set aside. Stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.
Cut shrimp in half, and toss with 2 tablespoons of the soy sauce dressing; let stand 5 minutes. Combine wakame, mixed greens, and edamame in a large bowl; toss with 2 tablespoons of the soy sauce dressing. Add shrimp, and toss until well combined.
Divide shrimp mixture evenly among 6 plates. Sprinkle with sesame seeds, and drizzle with desired amount of remaining soy sauce dressing. Sprinkle with chives, and serve immediately.