1 Puree shrimp and egg white in a food processor until smooth. Add whipping cream and pulse to combine. Set aside. Soak dried tomatoes in a bowl of warm water.
2 Rinse scallion, pat dry and chop finely. Drain the tomatoes and cut into small pieces.
3 Mix scallion and tomatoes into the shrimp mixture. Season with salt and pepper.
4 Open zucchini flowers and carefully remove pistils.
5 Fill flowers with the shrimp mixture and fold the flowers back around the filling.
6 Place the flowers in a steamer basket (or colander) set over a pot of boiling water. Cover and steam until flowers are tender and filling is cooked through, about 12 minutes.
7 Rinse the herb salad and shake dry. Combine with shiso sprouts.
8 For the dressing, squeeze juice from a lemon. Mix together 1 tablespoon lemon juice, the vinegar and honey in a small bowl and season with salt and pepper. Slowly whisk in olive oil.
9 Toss the herb-shiso salad with the dressing. Remove zucchini flowers from steamer and serve warm, with the salad.