In a medium bowl, combine the buttermilk with 1/4 cup Essence. Place the shrimp in the buttermilk mixture and marinate for 30 minutes.
In another bowl, combine the masa harina and flour with the remaining 2 tablespoons of Essence. In a pot, heat the oil to 360 degrees F. Dredge the marinated shrimp in the flour mixture and shake the pieces in a strainer to remove any excess.
Carefully slip the shrimp into the hot oil, and cook, turning occasionally, until golden brown on all sides, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
In a bowl, toss the greens with the olive oil, lemon juice, and salt and pepper to taste. Divide among 4 plates. Arrange the shrimp on the greens and drizzle with the 2 remoulades, passing additional sauce tableside. Garnish with parsley.
Yield: 4 servings