Preheat the oven to 400?F.
Line a baking sheet with parchment or waxed paper.
Cut about 1/4 inch off the tops of the garlic heads. Combine the garlic, bell peppers, 1/4 teaspoon of the salt, the white pepper, and olive oil in a medium-size mixing bowl and toss to coat. Place the mixture on the baking sheet and roast until the garlic is tender and peppers soft, about 40 minutes.
Separate the garlic and the peppers. Put the peppers in a small mixing bowl, cover the bowl with plastic wrap, and let cool for 20 minutes.
Cool the garlic for about 10 minutes. Extract the flesh by squeezing each clove with your thumb and index finger.
Peel the skin off the peppers and remove their seeds.
Put the egg, mustard, lemon juice, peppers, and garlic in a food processor or blender and puree for 30 seconds. With the machine running, slowly pour the hot pepper oil and vegetable oil in through the feed tube. The mixture will be slightly thick and creamy. Add another 1/4 teaspoon salt and pulse once or twice to blend. Set aside.
Combine the cream, Tabasco. 1/2 teaspoon of the salt, and 1 teaspoon of the Creole seasoning in a medium-size mixing bowl. Add the shrimp and toss to mix. Cover tightly with plastic wrap and let sit for 30 minutes in the refrigerator. Drain.
In a small mixing bowl, combine the cornmeal, masa harina, and 2 teaspoons of the Creole seasoning. Dredge the shrimp in the cornmeal mixture, coating them evenly and tapping off any excess.
Heat the frying oil in a deep pot or an electric deep-fryer to 360?F. Fry the shrimp 4 to 5 at a time, until golden brown, about 2 minutes. Drain on paper towels. When theyíre all fried, season them with the remaining 2 teaspoons Creole seasoning.
Toss the mixed greens with 1/2 cup of the garlic dressing, the remaining 1/2 teaspoon salt, the cheese, and black pepper. Mound the greens in the center of a platter. Sprinkle the shrimp over the greens. Serve immediately.
Yield: 10 servings