This recipe goes with Lemon-Basil Shrimp Salad
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 2 tablespoons grated lemon rind
- 1/4 cup fresh lemon juice
- 3 tablespoons sugar
- 2 tablespoons hot sauce
- 2 tablespoons Dijon mustard
- 2 garlic cloves, pressed
- 1/2 teaspoon salt
1. Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.