What is the "theme" of your menu? It seems like the beginning of a nice "early summer" meal, except for the truffle (always makes me think of fall) -IMHO, I think the shrimp will have enough going on without it.
But you didn't ask that, sorry
I think the only place left to go is bird. How about a flat grilled pousson? -A short 5% brine with white wine and Herbs de Provance, and cut the spines out of them, they grill up beautiful. Served with a course-chopped black olive tapenade and grilled polenta? It will work well with a nice Primitivo/zin or for a "sumer luncheon" feel you could go green olives on the tapenade, and go with a pinot grigio?
nel maiale, tutto e buono!