Grilled Gulf Shrimp with Sweet Corn Coulis

Name: Grilled Gulf Shrimp with Sweet Corn Coulis
Ingredients: .50 cup fresh sweet peas (about 2 ounces); 3 (8-inch) ears yellow corn, shucked; ¼ cup sour cream; 2 tablespoons buttermilk; 2 teaspoons fresh lemon juice; 1 ¼ teaspoons kosher salt, divided; ⅛ teaspoon ground white pepper; 12 peeled and deveined tail-on raw medium Gulf shrimp (about 10 ounces); 1 tablespoon neutral oil (such as canola or grapeseed), divided; .50 teaspoon black pepper, divided; 4 jumbo asparagus spears (about 4 ounces), woody ends trimmed, spears peeled lengthwise into ribbons; 2 cups petite pea tendrils (about 1 ounce) or baby spinach leaves; 1 cup thinly shaved fennel bulb; 1 small radish, thinly sliced; .50 cup loosely packed fresh flat-leaf parsley leaves; 1 tablespoon pure cane vinegar or Champagne vinegar