1 1/2 cups mayonnaise, low-fat or full-fat

1/4 cup honey

1 tablespoon ground ginger

1 tablespoon apple cider vinegar

1 teaspoon ground white pepper

1/4 teaspoon kosher salt

1 1/2 tablespoon orange juice, no pulp, best quality possible

1, 16-ounce can pineapple chunks, roughly chopped

2 pounds bay shrimp

1/2 cup sliced almonds, toasted

12 maraschino cherries with stems, optional

Method:

Two days before dinner:

1.   In a medium size bowl, add mayo, honey, ginger, vinegar, white pepper, salt, and orange juice. Using a whisk, mix to combine.

2.   Place in refrigerator for up to 2 days to allow flavors to develop.  Note: If you don’t have 2 days, allow to chill in refrigerator for at least 2 hours before serving.  Note: Sauce can keep for 7 days in the refrigerator.

To serve:

3.   Add 1/4 cup of chopped pineapple to the bottom of each serving dish (more or less depending on preference). Top with shrimp and a dollop of dressing. Finish with toasted almonds. Optional, garnish each with a cherry.

Kitchen Note: You can use light-mayonnaise and more or less honey depending on desired sweetness.