Prepare the aioli: Mix mayonnaise, Dijon mustard, and roasted garlic in a food processor until smooth.

Transfer aioli to a squeeze bottle.

Prepare the tomatoes: Mix flour and cornmeal in a bowl.

Soak tomato slices in milk and dredge in the flour mixture.

Heat olive oil in a heavy skillet until hot.

Remove tomatoes from the milk and flour mixture, shaking off excess.

Fry tomato slices until nicely brown on both sides.

Remove fried tomatoes and keep warm.

Prepare the shrimp: Heat butter and olive oil in a pan.

When butter foams, add shrimp and cook until pink.

Add roasted garlic and lemon juice, season with salt and pepper.

Toss well and cook for one minute.

Assemble the dish: Place 2 fried tomatoes in the middle of each plate.

Place 3 shrimp with tails overlapping against tomatoes on each plate.

Streak shrimp and tomatoes with aioli using a side-to-side motion.

Garnish with baby greens and chopped parsley.