Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

• 14 cup chopped red bell pepper
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped scallions
• 1 tablespoon chopped shallot
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon honey
• 2 teaspoons fresh lemon juice
• kosher salt
• black pepper
• 1 pinch crushed red pepper flakes (serve to taste) (optional)
• 1 cup fresh breadcrumb
• 5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less)
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons chopped fresh chives
• 3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2)
• 6 large shrimp, peeled, deveined, and partially split (6 oz.)
• 12 lb red potatoes, cut into 1/4 inch thick slices
• 4 ounces French haricots vert or 4 ounces green beans
• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon honey
• 1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice)
• 2 teaspoons white toasted sesame seeds
• kosher salt, to taste
• black pepper, to taste
• crushed red pepper flakes, to taste

1. FOR THE REMOULADE SAUCE:.
2. Preheat oven to 450F; coat a 2-qt.
3. baking dish with nonstick spray.
4. Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
5. Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
6. FOR THE SHRIMP:.
7. Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
8. Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
9. Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
10. Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
11. Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
12. FOR FRENCH POTATO SALAD:.
13. Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
14. Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
15. Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
16. Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
17. Add warm potatoes and beans, toss to coat.

red bell pepper, mayonnaise, mustard, scallions, shallot, parsley, honey, lemon juice, kosher salt, black pepper, red pepper, fresh breadcrumb, extra virgin olive oil, kosher salt, black pepper, fresh chives, unsalted butter, shrimp, red potatoes, haricots vert, mustard, extra virgin olive oil, white wine vinegar, honey, tarragon, sesame seeds, kosher salt, black pepper, red pepper

Taken from www.food.com/recipe/baked-shrimp-new-orleans-remoulade-sauce-french-potato-salad-391521 (may not work)