Shrimp And Daikon Salad With Ume-Shiso Dressing

• 1 (10-ounce) piece daikon radish, peeled
• 3/4 pound medium shrimp, peeled
• 1 tablespoon vegetable oil
• 3 tablespoons mirin (Japanese sweet rice wine)
• 1 1/2 tablespoons rice vinegar (not seasoned)
• 2 1/4 teaspoons
• plum vinegar
• 2 tablespoons
• plum paste
• 1 1/2 teaspoons reduced-sodium soy sauce
• 3/4 teaspoon packed light brown sugar
• 4 1/2 tablespoons vegetable oil
• 3 tablespoons finely chopped green
• leaves (about 9)
• an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

1. Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
2. While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
3. Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in
4. leaves.
5. Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

daikon radish, shrimp, vegetable oil, rice wine, rice vinegar, vinegar, paste, soy sauce, brown sugar, vegetable oil, green, grill pan

Taken from www.epicurious.com/recipes/food/views/shrimp-and-daikon-salad-with-ume-shiso-dressing-242291 (may not work)