Shrimp in Dijon Vinaigrette

Put some zip on your shrimp

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From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 3 pounds large shrimp, peeled and deveined
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped shallots
  • 1/2 cup tarragon vinegar
  • 1/2 cup white wine vinegar
  • 1 cup olive oil
  • 8 Tablespoons Dijon mustard
  • 4 teaspoons red pepper flakes
  • 2 teaspoons salt
  • Freshly ground pepper, to taste
  • 1 Tablespoon fresh lemon juice

TO PREPARE:

Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.

SERVES:  8 - 10

 

 
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Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

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