eat.this.food.

Jodi’s Fantastic Shrimp July 21, 2006

Let’s just say that this recipe is what got me enjoying shrimp. I, on the whole, do not really enjoy seafood (unless it is deep fried…almost anything is tolerable if it’s deep fried) and this recipe does not involve a deep fryer…and it does involve shrimp, it’s quick and easy to make AND it is tasty! It’s great for parties or as an appetizer.

• 3 lbs. peeled, deveined cooked shrimp
• 1/2 cup finely chopped parsely
• 4 tsp. red pepper flakes
• 1/2 cup chopped shallots
• 1/2 cup tarragon vinegar
• 1/2 cup white wine vinegar
• 1 cup olive oil
• 8 Tbs. dijon mustard
• 2 tsp. salt
• fresh ground pepper

Directions:

1. Combine all ingredients and pour over warm shrimp.
2. Toss well.
3. Cover and refrigerate 8 to 10 hours or overnight.