Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
Wine Suggestion: Albert Boxler Gewurztraminer, 1994