My daughter requested green goddess shrimp for dinner. Well, we all
like the steamed shrimp with green goddess dip I make, but it's usually
a cold summer dish, so I had to figure out how to adapt it for the
winter. So here's what I did.

Baked flounder fillets with herb butter (tarragon / dill / black papper
/ lemon peel), topped with just-warmed small shrimp and green goddess
sauce, served over sauteed spinach and garlic. Alongside, parsleyed
potatoes and steamed lemon asparagus.

We still have leftover mangosauce cake for dessert, but I think I'm
going to make a boiled custard sauce to pour over it.