Buttermilk Battered Shrimp with California Sturgeon Caviar and Creme Fraiche Over Pea Sprout and Tomato Salad

To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning.

Whisk until well combined. Toss the shrimp in the marinade until coated.

Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes.

Drain the shrimp and pat dry with paper towels.

In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature.

To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.

Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side.

Transfer the fried shrimp to a paper towel to drain off the excess oil.

In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing.

On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.