Fill a large bowl with ice and cold water. Submerge celery, fennel, carrot, bell pepper and zucchini in water for 30 minutes. Meanwhile, wrap 1 piece lardo around each shrimp.

 

Drain vegetables and pat dry. Divide vegetables among 4 serving plates; drizzle with oil and sprinkle with salt.

 

Heat a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until cooked through, about 3 minutes. Transfer cooked shrimp to plates with vegetables but leave the skillet as is; do not wipe it out. Return skillet to heat; add honey and cook over low heat just until honey is warmed through and viscous. Drizzle honey over shrimp and vegetables. Garnish with chives.