Updated: Apr 27
This is a simple make-ahead dish that is perfect as a Summer starter or as a main course.
2 pounds of shrimp, cleaned, cooked and peeled
1/2 cup of Olive OIl
1/4 cup Tarragon Vinegar
1/4 cup of minced shallots
1/4 cup of minced green onion tops
2 tablespoons of horseradish mustard
1 tablespoon of ketchup
1 1/2 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon cayenne pepper
Shredded lettuce for bed
Place all of the sauce ingredients in a bowl and whisk together.
Place Shrimp in a large ziplock bag and pour the sauce into bag, close, toss and chill for at least 3 hours.
To serve, place a bed of lettuce in serving bowls and lay shrimp on top.