Ingredients
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1 1/2 lbs shrimp, peeled and deveined
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1/4 cup fresh parsley, finely chopped
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1/4 cup onion, finely chopped
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1 cup celery, finely chopped
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1/4 cup tarragon vinegar
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1/4 cup white wine vinegar
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1/2 cup olive oil
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3 tablespoons Dijon mustard
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2 teaspoons crushed red pepper flakes (1 tsp for wimps)
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2 teaspoons salt
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2 teaspoons pepper
Instructions
- Place the shrimp in a pot of boiling salted water and cook only until they begin to curl into a "c" shape; drain and place in a large bowl that has a tight-fitting lid.
- Combine the parsley, onion, celery, vinegars, olive oil, mustard, red pepper flakes, salt and pepper in a medium-size bowl and mix well. Pour over the shrimp.
- Cover the shrimp and refrigerate for at least 24 hours. Stir the mixture every several hours.
- Drain off the marinade and serve the shrimp in a shallow dish, accompanied by cocktail forks or toothpicks.