In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes and white pepper. Puree until smooth. Marinate the shrimp in the puree for 20 minutes. Meanwhile, mix together the lime juice, honey and salt and toss with the cabbage, carrot, and watercress.
Cook the shrimp in a non-stick pan with the marinade for 2 to 3 minutes -- it's done when it turns pink. Mound the shrimp in the middle of the salad and place the quartered tomatoes around the edges of the bowl. Garnish with basil, peanuts and additional red pepper flakes, if desired.