For shrimp: Place flour, ginger and garlic powder into a shallow bowl and whisk together until evenly blended.
In another shallow bowl, combine coconut and almond meal and whisk together.
Lightly season shrimp with salt and pepper and toss together.
Holding each shrimp by the tail, dredge into the flour mixture and shake off any excess flour.
Next, dip each flour coated shrimp into the beaten eggs and finally into the coconut and almond mixture until fully and evenly coated.
Repeat steps 4 and 5 until all shrimp have been coated. Place coated shrimp onto a parchment-lined baking sheet, about ½ inch apart. Refrigerate for about 30 minutes.
Fill a large, heavy bottom skillet with 2 inches oil and preheat to 350˚F.
Once oil is hot, remove shrimp from the refrigerator and carefully add to skillet, in small batches, and fry for about 3 to 4 minutes on each side or until golden brown and shrimp has just cooked through.
Using a slotted spoon, drain onto a paper towel. Season with salt and pepper. Repeat until all shrimp has been fried.
For creamy buttermilk-chive dressing: Place all ingredients, except 1 tablespoon of thinly sliced chives, into the well of a blender and blend until smooth and creamy. Season with salt and pepper and pulse 2 to 3 times. Adjust seasonings and pour dressing into a small carafe.
To assemble: Spread sliced Treviso or radicchio and cucumber evenly onto a large platter and top with sliced tomatoes, nectarines and avocados. Add burrata to the platter and top with shrimp. Lightly season whole platter with salt and pepper, drizzle with dressing and finish with a sprinkle of sliced chives. Serve.