SEASON shrimp with salt and pepper. Saute in hot oil on medium-high heat until shrimp turn pink. Cut shrimp lengthwise in half; place in large bowl.
ADD vegetables, fruit, endive, mint, lemon zest, juice, salt and pepper. Refrigerate several hours.
FOR each serving: Toss 1 cup frisee with 1 Tbsp. dressing; place on serving plate. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp. of the remaining dressing; place over frisee. Top with about 1 Tbsp. each nuts and cheese.