Grilled Gulf Shrimp with Sweet Corn Coulis

Ingredients

• .50 cup fresh sweet peas (about 2 ounces)
• 3 (8-inch) ears yellow corn, shucked
• ¼ cup sour cream
• 2 tablespoons buttermilk
• 2 teaspoons fresh lemon juice
• 1 ¼ teaspoons kosher salt, divided
• ⅛ 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

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