From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
- 3 pounds large shrimp, peeled and deveined
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped shallots
- 1/2 cup tarragon vinegar
- 1/2 cup white wine vinegar
- 1 cup olive oil
- 8 Tablespoons Dijon mustard
- 4 teaspoons red pepper flakes
- 2 teaspoons salt
- Freshly ground pepper, to taste
- 1 Tablespoon fresh lemon juice
TO PREPARE:
Cook shrimp in boiling salted water until pink. Drain and transfer to a large bowl. Combine remaining ingredients and pour over warm shrimp. Toss well so that every shrimp is coated. Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving. Serve in a large bowl lined with lettuce and kale.SERVES: 8 - 10
