12 raw shrimp (#21-25) (peeled and de-veined)
1/4 cup lemon olive oil
1/4 cup fresh basil chiffonade (divided)
  Sea salt and freshly ground pepper (to taste)
1 cup Yuzu Vinaigrette (recipe below)
3 kohlrabi bulbs (peeled and thinly sliced)
4 ounces enoki mushrooms
1/2 cup microgreens
2 teaspoons truffle oil
1/4 cup plus 2 tablespoons yuzu vinegar
2 tablespoons soy sauce
1/2 cup extra-virgin olive oil
1 shallot (finely minced)
1 teaspoon fresh tarragon ((clipped with scissors))
  Sea salt and freshly ground pepper (to taste)