Mix the apple juice, lime juice, ginger, soy sauce, garlic, sesame oil and honey in a shallow dish. Add the shrimp to the apple juice mixture and turn to coat. Marinate at room temperature for 30 minutes, turning occasionally. Sauté the undrained shrimp in a skillet for 5 to 7 minutes or until the shrimp turn pink. Chill, covered, in the refrigerator.
Combine the mirin, vinegar, sesame oil, parsley, basil and chives in a jar with a tight-fitting lid and seal tightly. Shake to mix.
Combine the vinegar, parley, basil, chives, olive oil, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.
Toss the shrimp with the sesame dressing in a bowl. Arrange the salad greens evenly on 6 plates and top each with 4 shrimp in a swirling patter. Arrange the mango, papaya, grapefruit and avocado around the shrimp and place the tomato in the center. Drizzle with the vinegar dressing and serve immediately.