This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.
Source: Rick Tramonto's Osteria
I haven't tried this yet but it sounds delicious! The author states that smoked mozzarella can be substituted for the Burrata or Scamorza cheese if they cannot be found.
Source: Lidia's Italian American Kitchen
In this dish, high heat and speed are essential. Make sure the pan is good and hot when you add the shrimp and that it is wide enough to hold all the shrimp pieces in a single layer (so the pan doesn't cool down as the shrimp go in). And be sure to have all your ingredients right by the stove-once the shrimp go into the pan, it's "full speed ahead."