SHRIMP IN DIJON VINAIGRETTE

By jarren

Ingredients

• 3 lbs 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 tbsp Dijon mustard
• 4 tsp red pepper flakes
• 2 tsp salt
• Freshly ground pepper, to taste
• 1 tbsp fresh lemon juice
• 1/4 finely chopped cilantro

Preparation

Step 1

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.