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1
Peel and seed tomato and cut into 1/4-inch dice.
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2
In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes.
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3
Shell and devein shrimp.
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4
Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core.
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5
With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
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6
In a small bowl whisk together vinaigrette and mustards.
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7
In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
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8
Season shrimp with sea salt and white pepper.
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9
In a large heavy nonstick skillet heat oil over moderately high heat until just smoking.
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10
Add shrimp in one layer and saute until undersides are golden brown, about 1 minute.
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11
Turn shrimp over and saute until just cooked through, about 30 seconds.
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12
Divide shrimp among 4 plates, mounding them.
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13
Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp.
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14
Garnish salads with remaining teaspoon cilantro.
