Supreme Shrimp Salad with Honey Tarragon Dressing

The classic shrimp salad gets a fresh update with a flavorful, mayonnaise-free dressing. Honey Ridge Farms Balsamic Honey Vinegar and fresh lemon juice add tang, while tarragon and fresh parsley bring earthy, herbal notes. A dash of Aleppo pepper brings heat, balanced by a rich, creamy, finishing drizzle of Honey Ridge Farms Clover Honey Crème.

Supreme Shrimp Salad with Honey Tarragon Dressing
by Gary Gee
Serves 4-6

Tarragon Dressing:
1/4 cup water
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon Aleppo pepper
3/4 teaspoon dry mustard
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
1 clove garlic, pressed
1/4 cup olive oil
3/4 cup peanut oil

Shrimp Salad:
2 pounds medium shrimp, peeled and deveined
Coarse salt
3 stalks celery, peeled, thinly sliced on the bias
4 green onions, chopped
2 Tablespoons chopped fresh parsley
1 1/2 teaspoon Honey Ridge Farms Clover Honey Crème
Butter lettuce leaves, for serving
Aleppo pepper, for garnish

Make dressing by combining all ingredients in a tight-fitting jar. Shake until well-mixed. Refrigerate until needed.

Bring a large stock pot of well-salted water to a boil. Cook shrimp until just done, about 3 minutes. Drain, plunge into ice water, and drain again.

Place shrimp in large bowl with celery, green onions and parsley. Toss with 1/2 cup Tarragon Dressing, or just enough to coat. Drizzle with Honey Ridge Farms Clover Honey Crème, toss again and spoon onto lettuce leaves. Sprinkle with Aleppo pepper and serve with additional dressing, if desired. Reserve remaining dressing for another use.