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1
To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning.
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2
Whisk until well combined.
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3
Toss the shrimp in the marinade until coated.
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4
Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes.
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5
Drain the shrimp and pat dry with paper towels.
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6
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.
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7
To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning.
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8
When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water.
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9
Stir until just combined.
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10
If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
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11
Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated.
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12
Drop the battered shrimp into the hot oil and fry for 2 minutes on each side.
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13
Transfer the fried shrimp to a paper towel to drain off the excess oil.
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14
In a bowl, whisk together the olive oil, lemon zest, and lemon juice.
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15
Season the mixture with salt, and pepper, to taste.
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16
Toss in the pea sprouts and tomatoes and lightly coat in the dressing.
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17
On each plate, make a small bed of salad; top the salad with 3 shrimp.
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18
Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.
