Ingredients:
Sandwich
4 U/15 Shrimp, Peeled and deveined (Tempered)
1 Ciabatta Bread
Bib or Romaine lettuce
Sliced Heirloom tomato
Sauce Gribiche

Tempura
1 cup Flour
½  cup Corn Starch
½  cup Potato Starch
½  tsp Baking Power
½  cup Oil
2 cups  Beer

Green Goddess Dressing
1 cup Parsley Leaves
1 cup Pea Tops or Spinach Leaves
2 tbsp Tarragon Leaves
3 tbsp Chives, minced
1 Garlic Clove, chopped
2 Anchovy Fillets
3 tbsp Lemon Juice, fresh
1 tbsp Champagne or Sherry Vinegar
½  Canola Oil or Grape Seed Oil
1/2 cup Mayonnaise
Kosher Salt and Ground Pepper, to taste

Sauce Gribiche :
1 tbsp Dijon Mustard
1 tbsp Champaign Vinegar
3 tbsp Olive Oil
1 tbsp Capers
2 Cornichons, finely chopped
1 Hard-boiled Egg, finely chopped
1 tbsp Chopped Parsley

Little Gem Salad:
3 Little Gems
3 Large Asparagus (peeled)
1 ½ cup Feta Cheese

Method of Preparation:
With a whisk add the mustard, vinegar, slowly add the olive oil until smooth. Then add the cornichons, hard-boiled egg and parsley. It will have a chunky consistency. Then mix in the mayonnaise and season with salt and freshly ground pepper.

To assemble the sandwich, warm the ciabatta slice the bread spread the sauce gribiche then the tomato and lettuce then the tempura shrimp.  Slice and put on a plate. Dip the asparagus in the tempura batter and fry until almost light brown. Slice the little gems in half, place on a plate. Drizzle the Green Goddess dressing over the little gem lettuce. Then the Feta cheese and last the tempura asparagus last.