This combination was very good. The best part is the corn coulis. I put the corn in their husks in the microwave for about 3 minutes per ear. Way easier than grilling and they turn out perfect. I marinated the shrimp in EVOO, sherry, soy sauce and garlic first then grilled. And the rest of the frou-frou I subbed the heck out of. Haricots vert instead of peas, shallots in the corn salad (vinegar is a must), no radishes, no asparagus. It didn't matter because the coulis is so darn good. Next time I have fresh corn, I will be making this.
I loved it! I decided not to buy a whole bottle of fancy vinegar and buttermilk for the small quantities called for. I used white wine vinegar and plain low-fat yogurt instead. It was tasty but I think a tiny bit of heat/spice on the shrimp would be delightful!
Kind of an over-engineered grilled shrimp and roasted corn...the coulis was nice, though and worth the effort. But it's better to grill the corn at high heat - wrapped in foil at 300 degrees just gives you warm raw corn. If you just grill some shrimp and roast some corn with asparagus, you will get a similar result with far fewer steps.