SHRIMP VINAIGRETTE*

SHRIMP VINAIGRETTE* image

Yield 6 servings

Number Of Ingredients 9

12 ounces fresh or frozen jumbo shrimp in shells
1/3 cup salad oil
1/4 cup white wine vinegar
2 teaspoons snipped fresh tarragon or 3/4 teaspoon dried tarragon, crushed
1 teaspoon sugar
1 teaspoon Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons snipped sun-dried tomatoes

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.