Marinated Shrimp

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Course: Appetizer, Main Course, Salad
Cuisine: French
Keyword: I use large gulf shrimp or Tiger prawns 21-25 ct.
Servings: 4 Serving
Author: ideaforge


  • 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.