Thursday, June 5, 2014

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


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

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