Chilled Dijon Shrimp

By Christine_cook

Ingredients

• 3 pounds large shrimp, peeled and deveined
• 1/2 cup Italian parsley, finely chopped
• 1/2 cup shallots, finely chopped
• 1/2 cup white vinegar
• 1 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/2 cup Dijon mustard
• 1 tablespoon red pepper flakes
• 2 teaspoons sea salt
• Fresh ground pepper, to taste

Details

Servings 8

Preparation

Step 1

Cook shrimp in boiling salted water until pink. Drain and transfer to a large bowl.

In a small bowl, combine the remaining ingredients and pour over warm shrimp. Toss well so that every shrimp is well covered.

Cover and refrigerate for at least 8-10 hours (overnight is best). Drain excess sauce from shrimp before serving. Serve in a large bowl lined with lettuce.