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Shrimp in Dijon Vinaigrette
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
Directions:
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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