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


  • 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


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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