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 umeboshi plum vinegar', '2 tablespoons umeboshi 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 shiso leaves (about 9)', 'an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)']
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.
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.
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
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.
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