For the salad:
A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes
Salt and pepper, to taste
For the corn:
1 Tbs. unsalted butter
1/2 tsp. kosher salt
1/2 tsp. curry powder (optional)
freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
freshly cracked black pepper
Gently stir the ingredients together, do not emulsify.
Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sauteed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.