serves 2
.50 cup fresh sweet peas (about 2 ounces)
3 (8-inch) ears yellow corn, shucked
1/4 cup sour cream
2 tablespoons buttermilk
2 teaspoons fresh lemon juice
1 1/4 teaspoons kosher salt, divided
1/8 teaspoon ground white pepper
12 peeled and deveined tail-on raw medium Gulf shrimp (about 10 ounces)
1 tablespoon neutral oil (such as canola or grapeseed), divided
.50 teaspoon black pepper, divided
4 jumbo asparagus spears (about 4 ounces), woody ends trimmed, spears peeled lengthwise into ribbons
2 cups petite pea tendrils (about 1 ounce) or baby spinach leaves
1 cup thinly shaved fennel bulb
1 small radish, thinly sliced
.50 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon pure cane vinegar or Champagne vinegar
Bring a large pot of water to a boil over high. Fill a large bowl with ice water; set aside. Add sweet peas to boiling water; cook until tender and vibrant in color, about 1 minute. Transfer peas to ice water; let stand 2 minutes to stop the cooking process. Remove peas from ice water, and transfer to a plate lined with paper towels; pat dry.
Preheat grill to low (250°F to 300°F). Wrap each ear of corn tightly in aluminum foil. Place wrapped corn on unoiled grates; grill, uncovered, turning occasionally, until corn is fragrant, about 10 minutes. Remove from grill. Increase grill heat to high (450°F to 500°F) to preheat for shrimp. Remove foil from corn, and discard. Cut corn from cobs; discard cobs. Reserve corn kernels from 1 cob (about 1 cup) for salad; place remaining corn kernels in a blender. Add sour cream and buttermilk to blender; process until smooth, about 1 minute. Stir in lemon juice, 1/2 teaspoon salt, and white pepper. Set aside coulis.
Toss together shrimp, 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl to coat shrimp. Thread shrimp evenly onto 4 (10-inch) bamboo skewers, threading in a “C” shape and leaving about 1 inch between shrimp. Place shrimp skewers on unoiled grates; grill, uncovered, turning occasionally, until shrimp are cooked through, 4 to 5 minutes. Remove from grill; set aside.
Toss together asparagus ribbons, pea tendrils, fennel, radish, parsley, sweet peas, and reserved corn kernels in a medium bowl. Add vinegar, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; gently toss to combine.
Spoon 1/2 cup corn coulis in middle of each of 2 plates. Place salad, slightly off-center, on coulis; top evenly with shrimp skewers.
NOTE
Corn coulis can be made up to 1 day ahead and stored in an airtight container in refrigerator.
Wine
Rich, full-bodied California Chardonnay: 2018 Talbott Kali Hart.