Ingredients Jump to Instructions ↓

  1. 1 pound(s) Shrimp , Any variety. Fresh cooked and chopped. 2 tablespoon(s) Basil , Finely shredded 2 tablespoon(s) Flat Leaf Parsley , Finely Shredded 2 tablespoon(s) Chives , Finely Shredded 3 sprig(s) Whole Chive , Blossom attached 1 1/2 tablespoon(s) Lemon Juice 1 teaspoon(s) Dijon Mustard 4 tablespoon(s) Extra Virgin Olive Oil , 4-5 1 dash(es) Salt and Ground Black Pepper , To taste

Instructions Jump to Ingredients ↑

  1. Shell and de-vein shrimp. Chop into bite-sized pieces and place in serving bowl. For the vinaigrette, mix together the lemon juice and mustard and then gradually whisk in the oil, 1/2 tsp. of salt and plent of fresh ground black pepper. Stir the vinaigreatte into the shrimp with the chopped herbs just before serving. Check the seasoning and garnish with a few whole chives. Serve with plenty of crusty French bread and chilled white wine.


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