Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette

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3 to 4 portobello mushrooms, cleaned and stemmed

1 finely diced garlic clove, plus 1 smashed

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar, plus 1 3/4 cups

Salt and freshly ground black pepper

1 small sweet onion

1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)

1/8 pound baby lettuces

12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)

Olive oil

1 1/2 ounces Banyuls vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 cup grapeseed oil

1 ounce canola oil

2 heirloom tomatoes, cut into 1/4-inch cubes

1 bunch chives, chopped

2 shallots, peeled and brunoised

1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled