FriendsEAT New York

PEPPERY SHRIMP

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Reference:

SELF, November 2005 Lauren Purcell and Anne Purcell Grissinger

Prep:

Active time: 2 hr Start to finish: 2 3/4 hr

Servings:

Makes 50 shrimp (for 10 guests).

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Submitted by:

Foodie

Ingredients

1/4

cup minced celery

1/4

cup minced shallot

1/4

cup chopped parsley

1/4

cup Dijon mustard

1/4

cup plus 1 tsp extra-virgin olive oil

1/4

cup white wine vinegar

tsp red pepper flakes (or more, to taste)

1/2

tsp salt

lb large shrimp, peeled and deveined, tails intact

Directions

Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.

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