In a jar or measuring cup, whisk together the Dijon and garlic. Add the lemon juice and whisk to combine. Slowly, in a very thin stream, add the oil while constantly whisking until all of the ingredients are well combined. Stir in the dill and season with salt and pepper. Set aside until ready to use. This can be kept in the refrigerator for up to 3 days. Bring it to room temperature before using.
Drain and rinse the beans. Add ½ bottle of LEMON HONEY HERB SAUCE and stir to combine. Season with freshly ground black pepper. Cover and refrigerate for 30 minutes and up to overnight.
Fill a large bowl of water with ice, and top up with water. Leave some room, as you will be adding the shrimp to the bowl.
Heat a large pot of water to a boil and stir in the salt, the peppercorns, the garlic, the bay leaf and the parsley. Squeeze the lemon into the water and toss in the rind.
Once the water reaches a rolling boil, remove the pot from the heat and just as it stops boiling, add the shrimp and stir. Cover the pot, and let the shrimp cook until pink and opaque, 3-5 minutes.
Using a slotted spoon, transfer the shrimp to the prepared ice bath. (Discard the aromatics). Allow them to cool fully. Strain the shrimp into a large bowl and toss with about ½ the bottle of HONEY HERB SAUCE. Cover and refrigerate for 30 minutes and up to overnight.
In a large bowl, combine the beans, tomatoes, olives, feta, cucumber and greens. Drizzle with the dressing and toss well. Top with shrimp and red onions if using, and serve with a crisp white wine.
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