Warm Shrimp and Endive Salad

• 1 medium vine-ripened tomato
• 2 teaspoons sesame seeds
• 3/4 pound large shrimp (about 16)
• 4 medium Belgian endives
• 1/2 cup house vinaigrette
• 2 teaspoons Dijon mustard
• 2 teaspoons coarse-grained mustard
• 2 teaspoons soy sauce
• 1 teaspoon fresh lemon juice
• fine sea salt
• freshly ground white pepper
• 1 tablespoon corn oil
• 2 tablespoons thinly sliced fresh cilantro leaves

1. Peel and seed tomato and cut into 1/4-inch dice.
2. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes.
3. Shell and devein shrimp.
4. Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core.
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.
6. In a small bowl whisk together vinaigrette and mustards.
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.
8. Season shrimp with sea salt and white pepper.
9. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking.
10. Add shrimp in one layer and saute until undersides are golden brown, about 1 minute.
11. Turn shrimp over and saute until just cooked through, about 30 seconds.
12. Divide shrimp among 4 plates, mounding them.
13. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp.
14. Garnish salads with remaining teaspoon cilantro.

tomato, sesame seeds, shrimp, belgian endives, house vinaigrette, mustard, coarsegrained mustard, soy sauce, lemon juice, salt, freshly ground white pepper, corn oil, cilantro

Taken from www.epicurious.com/recipes/food/views/warm-shrimp-and-endive-salad-15211 (may not work)