Toss shrimp with cornstarch in large bowl and let stand 10 minutes. Place veggies in strainer and rinse under hot water for 30 seconds, or until thawed and drain. Heat 1 tbsp cannabis olive oil on low in a large nonstick skillet, add shrimp and ginger. Stir fry 8-10 mins or until shrimp turns pink. Add vegetables, remaining cannabis olive oil, Italian dressing and hoisin sauce; cook 2 mins to heat through, stirring frequently. Serve over steamed rice!