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Q: Recently, I joined a group of friends on a tour of the wonderful Getty Center in Los Angeles. We had heard good things about the restaurant and had made reservations for lunch. Several in our party ordered the honey-chipotle shrimp salad with cilantro-lime dressing. I have dreamed about it many times since that day. It was so good. Could you please see if the chef might share his magic?

Virginia Gaines, Bakersfield, Calif.

Dear Virginia: The restaurant at the Getty Center was happy to share its recipe for its honey chipotle shrimp salad, which we’ve adapted below.

Honey Chipotle Shrimp Salad with Cilantro Lime Cream

Time: 40 minutes.

Serves 2.

Cilantro lime cream:

½ cup sour cream

2 tablespoons lime juice

1 bunch cilantro, leaves only, chopped (about ¼ cup)

Salt and pepper

In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half cup cream, more than is needed for the remainder of the recipe; the cream will keep up to 5 days, covered and refrigerated.

Honey chipotle dressing:

1 teaspoon whole-grain mustard

1 teaspoon Dijon mustard

3 egg yolks

¼ cup lemon juice

2 cups grapeseed oil

2 teaspoons ground chipotle pepper, or to taste

¼ cup honey, or to taste

1 bunch cilantro, leaves only, chopped (about ¼ cup)

Salt and pepper

In the bowl of a food processor, combine the whole-grain and Dijon mustards along with the egg yolks and lemon juice, pulsing to combine. With the processor running, drizzle in the oil to form a mayonnaise. Stir in the chipotle peppers, honey and chopped cilantro to taste. This makes a scant 3 cups dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, about 1 week.

Shrimp:

1 tablespoon olive oil

12 (16 to 20 count) fresh tiger shrimp, peeled and deveined

2 cloves garlic, chopped

½ teaspoon chopped parsley

½ teaspoon chopped dill

½ teaspoon chopped chives

Salt and pepper

Heat a saute pan over medium-high heat until hot. Add the olive oil, then the shrimp, garlic, parsley, dill and chives, and saute just until the shrimp are lightly pink and opaque, being careful not to overcook. Season to taste with salt and pepper. Set aside.

Salad:

3 cups baby greens

½ avocado, sliced

¼ cup cooked flageolet beans

¼ cup shaved red onion

1 bunch cilantro leaves

¼ cup sliced roasted sweet peppers

Prepared shrimp

Prepared honey chipotle dressing

Prepared cilantro lime cream

In a large bowl, toss together the greens, avocado, beans, red onion, cilantro leaves, peppers and shrimp. Add enough dressing to lightly coat the salad, tossing to combine. Plate the salad, drizzling over the cilantro lime cream or serving the cream on the side.

Per serving: Calories: 515; protein: 11 g; carbohydrates: 19 g; fiber: 7 g; fat: 46 g; saturated fat: 7 g; cholesterol: 110 mg; sugar: 7 g; sodium: 427 mg.