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FOR THE REMOULADE SAUCE:.
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Preheat oven to 450F; coat a 2-qt.
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baking dish with nonstick spray.
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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.
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Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
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FOR THE SHRIMP:.
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Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
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Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
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Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
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Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
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Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
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FOR FRENCH POTATO SALAD:.
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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.
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Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
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Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
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Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
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Add warm potatoes and beans, toss to coat.
