Shrimp In Dijon Vinaigrette - cooking recipe

Ingredients

3 lbs large shrimp, peeled, and deveined
1/2 cup fresh parsley, finely chopped
1/2 cup shallot, finely chopped
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
1 tablespoon fresh lemon juice
fresh ground pepper, to taste

Preparation

Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.