Jumbo Marinated Shrimp with Mango-Peach Salsa

By tammy1365

Ingredients

• 2 2 2 lb shrimp, peeled/deveined/no tails
• 3 3 3 c dry white wine
• 2 2 2 T mustard seeds
• 2 2 2 t red pepper flakes
• 1 1 1 bay leaf
• 4 4 1/2 lemons, cut in 1/2
• water
• 1 1 1 T dried basil
• 1 1 1 T dried dill
• 1-1/2 1-1/2 1-1/2 t dried, chopped rosemary
• 1-1/2 1-1/2 1-1/2 t dried tarragon
• 1-1/2 1-1/2 1-1/2 t dried thyme
• 3 3 3 garlic cloves, finely minced
• 2 2 2 T Dijon
• 1/3 1/3 1/3 c fresh lemon juice
• 3/4 3/4 3/4 c olive oil

Details

Servings 40
Adapted from google.com

Preparation

Step 1

Combine wine, seeds, pepper, bay and lemon in 4 qt stock pot. Add water to fill pot 3/4 full. Bring to boil; add shrimp and cook on high 2-3 til shrimp are done. Drain and plunge in ice water to stop cooking.

Combine herbs, mustard and lemon juice in lg bowl. Slowly whisk in oil, til emulsified.

Pat shrimp dry. Marinate for at least 4 hours. Serve over salsa (below)

Salsa: peaches, mango, red onion, jalapeno, lime, olive oil, cilantro, S&P