SHRIMP VINAIGRETTE*
Steps:
- Peel and devein shrimp, leaving tails intact. In a large saucepan bring lightly salted water to boiling. Add shirimpl return to boiling. Boil gently for 1 to 2 minutes or till shrimp turn pink. Drain. Meanwhile, in a small mixing bowl, use a wire whisk or fork to stir together oil, vinegar, tarragon, sugar, mustard, garlic, and salt. Add hot shrimp and tomatoes; toss to coat. Cover and chill in the refrigerator for several hours or overnight. Use a slotted spoon to transfer the shrimp to a serving platter. Nutrition information per serving: 158 cal., 6 g pro., 3 g carbo., 13 g fat, 59 mg chol., 173 mg sodium, and 126 mg potassium.
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