Ingredients
1 1/2 lb cooked, deveined, tailed shrimp
1/2 c finely chopped parsley
1/4 c finely chopped shallot
2-3 T drained capers (I like more)
1/4 c each: dry white wine, tarragon vinegar and white wine vinegar
1/2 c olive oil
4 T dijon mustard
2 t red pepper flakes
salt & pepper to taste
juice 1/2 lemon
Preparation
Combine marinade ingredients, add shrimp, chill several hours.
Garnish with hearts of palm or grape tomatoes…
