Spread the pecans on a pizza pan and put them into a preheated 350-degree oven. Toast the pecans, shaking them around a time or two, for about five minutes. Remove and cool.
Slice the shrimp into four or five pieces each, crosswise.
Remove the seeds and stem of the bell pepper, and slice it into small dice. Slice the green onions into quarter-inch lengths.
Combine the satsuma juice, fish sauce, hoisin, hot sauce, cornstarch, and cilantro, and stir to blend completely.
Preheat the wok for ten minutes over the highest heat you have. Add the canola oil and roll it around to coat the sides of the wok. Add the garlic and satsuma zest and cook for a few seconds, then add the shrimp. Stir-fry constantly until the shrimp turn white at the outside--about 30 seconds.
Add the bell pepper and green onion and stir-fry for another 15 seconds or so. Let the vegetables remain crisp. Add the satsuma-juice mixture and stir it around until it thickens, which it will in about 15 to 30 seconds, depending on the heat you've been able to work up.
Add the pecans. Add salt to taste, and spoon out onto a warm platter.