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1. Prepare fresh pomegranate juice.*
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2. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 tablespoons of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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3. In a 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds.
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4. Place over medium heat and cook, stirring for 4 minutes.
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5. Raise heat.
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6. Stir in the shrimp and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
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7. Reduce heat. Stir in the pomegranate juice, vinegar and salt.
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8. Cook, stirring and scraping bottom of pan, for 1 minute.
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9. Stir in remaining sesame oil.
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10. Place 1/2 cup frisee on each plate.
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11. Top with shrimp, and drizzle sauce around plate.
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12. Sprinkle with pomegranate arils.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
