In a heavy bottom sauce pot, add the 1 quart of vegetable oil and heat until achieving the desired temperature of 350°. Place buttermilk and batter mix in two separate small bowls. Dredge sliced tomatoes in the batter mixture till completely coated, and then submerge the coated tomatoes in the cold buttermilk. Re-dredge the buttermilk covered tomatoes back in the batter mix. Shake off excess batter mix and add to the frying oil. Cook for 2 min on each side. Pull the finished tomatoes from the oil, season, and place on paper towel to remove any extra oil for the tomato.
Heat a black iron skillet to a temperature of 400°. In a small mixing bowl toss the shrimp and blackening seasoning together and drizzle with olive oil. Add shrimp to the iron skillet and cook for 2-3 minutes per side. The shrimp should reach an internal temperature of 145°.
To Assemble Dish:
Toss lettuce in Mango Ranch Dressing and place in a mound in the center of the plate. Add the 4 fried green tomatoes equally spaced to each side of the lettuce. Place 1 shrimp on each of the four tomatoes, and adjoin the last two shrimp together and place on top of the lettuce. Distribute the avocado slices and the corn relish throughout the dish. Drizzle remoulade over the top and garnish with fresh chives.