Ingredients2 1/2 lb. shrimp, shelled, cooked in boiling salt water just until they turn pink
1/2 c. chopped parsley
1/2 c. shallots
1/2 c. tarragon vinegar
1/2 c. red wine vinegar
1/2 c. olive oil
4 tbsp. Dijon mustard
2 tsp. crushed red pepper
Freshly ground black pepper to taste
Preparation:
Drain shrimp and transfer to large bowl. Mix remaining ingredients and pour over warm shrimp mixing well to coat. Cover and refrigerate.
