Left-over Roast beef slices and Frozen shrimps

It's is still warm in the Netherlands, but got some thing that I grew up with to ease the heat wave .... AN ELECTRIC FAN!!!

Now a bit cooled off, decided to cook a bit, but still using the bags of salads I have bought last Friday. Got inspired when I was watching BBC's Saturday Kitchen (just love this program, aside the reason to stay in bed longer on a Saturday Morning ... HEHEHEHE), and made a creamy honey mustard sauce where I cooked my frozen shrimps until it turned orange, but not before I slit them in the middle.  Then topped the our salad plates with pan-fried roasted beef slices, which I got from the deli.

How I made the creamy honey mustard sauce-dressing. 

1. coarsely chopped half a big onion;
2. crushed and finely chopped the 4 pieces of garlic;
3. placed the garlic then the onions on a heated pan with 3-5tbs of olive oil plus a tbs of butter, where you have pan-fried the roast beef slices;
4. add a tbs or two of flour, when the onions have turned glassy & mixing it well;
5. followed by a 100 ml of heavy cream (if you do not have cream, I'd use mayo about 3tbs), mixing it well again;
6. followed by a tbs and a half of mustard after mixing it in, add half a cup to a cup (around 150ml) of apple juice (orange juice would be fine, but using pineapple juice would make it sweeter which means lesser honey) and stir well, then follow it with a tbs and a half of vinegar (this it to have a bit of sharpness in the sauce and cut the too creamy flavour);
7. add tbs or two of honey, depending on the degree of sweetness you are comfortable with on your salad, then add the shrimps which are slit in the middle and cook them until they turn orange ... When this happens, turn off the fire and let it cook further on its own heat.  

Note:

* make sure you cook this in low or low-medium fire, to have the sauce just simmer and not boil;

* cooking time would be around 10-15 minutes;

* when serving an extra drizzle of olive oil & salt and pepper.