Servings: 4 Serving
- 1 lb. Shrimp peeled and deveined
- ¼ Cup Dijon mustard
- ½ Cup Rice wine vinegar
- ½ Cup Extra Virgin Olive oil
- 2 Tbsp. Fresh cut dill
- In a boiling pot of salted water, add shrimp and cook until done (120°)
- Drain the shrimp and let sit until you are finished with the marinade.
- In a mixing bowl, combine the mustard, vinegar and mix well. Slowly pour in the oil while whisking to create an emulsion. Add dill and pour over shrimp.