A recipe from Caitlin Schumacher, who has been working in restaurants for the last 15 years and has been the Pastry Chef at FIG in downtown Charleston for the last 6 years. Ingredients: 10 oz cherry tomatoes 1 ½ tsp salt 1 lb Tarvin shrimp, peeled and deveined 2 tsp salt 1 tsp cayenne Black pepper 2 eggs 3 Tbsp butter, melted 1 tsp sugar 1 tsp salt 1 Tbsp + 1 ½ tsp white vinegar 2 c. milk 1 c. all purpose flour (120 g) ¾ c. yellow cornmeal (100 g) 1 tsp baking powder ½ tsp b