Ingredients
Risotto:
5 cups shrimp stock
3 tablespoons olive oil
1/2 medium onion finely chopped
3 cloves garlic finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper

Green Onion Vinaigrette:
8 scallions
1/2 large white onion cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper

Grilled Shrimp:
12 large shrimp shelled and deveined
2 tablespoons olive oil
Salt and freshly ground pepper

Instructions
Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until almost dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.

Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.

Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.

Combine the scallions, onion, garlic, and vinegar in a food processor and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.

Skewer shrimp and drizzle with olive oil and season with salt and pepper. Grill 2 to 3 minutes on each side.

Spoon risotto onto plate and arrange shrimp around it. Drizzle Green Onion Vinaigrette on top.