3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice
Procedure:
1. Cook shrimp in boiling salted water until pink.
2. Drain and transfer to a large bowl.
3. Combine remaining ingredients and pour over warm shrimp.
4. Toss well so that every shrimp is coated.
5. Cover and refrigerate for at least 8 to 10 hours (overnight is best).
6. Drain excess sauce from shrimp before serving.
7. Serve in a large bowl lined with lettuce and kale.
Serves eight people.
