Warm Summer Shrimp Salad

Name: Warm Summer Shrimp Salad
Ingredients: 2 pounds large shrimp (21/25 count), peeled and deveined, shells reserved; 2 tablespoons coarse salt; freshly ground white pepper; 4 cups water; 6 ears fresh sweet corn, kernels scraped (about 3 cups); 1 tablespoon corn oil, preferably unrefined, or pure olive oil; 2-3 medium to large tomatoes, preferably heirloom, cored and chopped; 2 lemons (finely grated zest and juice of 1, and 1 quartered); 1/4 cup mayonnaise, or to taste; 1 small bunch basil leaves, chopped; 1/2 cup loosely packed microgreens or arugula