Sweet Corn and Heirloom Tomato Salad with Corn Tortillas, Shrimp and Lime-Jalapeno Vinaigrette

Whisk ingredients together until well combined and refrigerate until ready to use.

In the bowl of a stand mixer fitted with paddle attachment, combine cornmeal, flour, baking powder, salt and butter and process until crumbly, then stir in ricotta, corn and green onion and just enough water to form a smooth dough.

Divide dough into 12 pieces. Roll each into a ball, place on a baking sheet, cover with a clean tea towel and let rest for 15 minutes.

On a lightly floured surface, roll out each ball with the palm of your hand into a 3-inch circle.

Set a large skillet over medium-high heat and, working in batches, cook tortillas until puffy and slightly brown, about 1 ½ minutes per side.

In a medium bowl, whisk together lime juice, vinegar, mustard, shallots and jalapeno, then slowly whisk in oil to emulsify and season to taste with salt and pepper.

In a large skillet set over medium-high heat, add oil, corn and green onions and sauté until tender-crisp; about 10 minutes. Let mixture cool slightly before tossing with remaining ingredients.

Set a large skillet over medium-high heat, add oil and melt butter.

Season shrimp with salt and pepper and cook until lightly golden brown, about 2 minutes per side.

To Plate: On each of four plates, lay 3 tortillas, mound corn-tomato salad, and top each with 3 shrimp and a dollop of chipotle aioli. Serve immediately.