Cut pomegranate in half crosswise. Using juicer, squeeze 1/3 cup/75 mL juice from 1 half. Whisk juice with oil, vinegar, salt, pepper and hot pepper sauce; chill.

Remove seeds from remaining pomegranate half; set aside.

Cut off ends of oranges; cut off peel and white pith. Cut segments out of membranes; chill. Rinse onion under cold running water. Wash lettuce and endive; separate leaves.

Shrimp: Bring 2 cups/500 mL water, ginger, lemon, bay leaves, coriander, salt and peppercorns to boil over medium heat; boil for 5 minutes. Strain through fine sieve, discarding solids. Return liquid to pan; bring to boil. Add shrimp; reduce heat to low. Poach, below simmer, until just cooked through, about 3 minutes. Drain and chill.

Arrange lettuce, endive and arugula leaves on individual salad plates; top with orange segments, onion slices and shrimp. Whisk dressing; drizzle over salad. Sprinkle with reserved pomegranate seeds and mint.

Makes 4 to 6 servings.