Tarla Cuisine

Spicy Shrimp

2-1/2 lb. large or jumbo shrimp, deveined

1/4C Italian parsley leaves, chopped

1/4C shallots, peeled and finely chopped

1/4C rice vinegar

1/4C Sherry wine vinegar

1/4C hot and spicy mustard

1/2C olive oil

2 tsp. crushed red pepper flakes

2 tsp. salt

freshly ground pepper to taste

toothpicks

Mix all ingredients except the shrimp together in a bowl and whisk until combined.  Bring 6C water to a boil in a pot, add the shrimp and return to a simmer.  Cook until they just turn pink – about 4 minutes.  Drain well.

Add the warm shrimp to the other ingredients and toss to coat.  Let cool 10 minutes.  Place into a large ziploc bag and chill overnight, turning occasionally.  Remove tails, spear with toothpicks and serve.

MAKES:  12  servings