by Gary Gee
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
2 pounds medium shrimp, peeled and deveined
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.