Marinate shrimp overnight for the most flavor—and convenience—when guests are expected. This marinade also doubles as a salad dressing. Toss with butter lettuce or slivered romaine and top salad with shrimp.
1 or 2 cloves garlic, minced or pressed
1/4 c. minced shallots or onion
2 Tbsp. olive oil
2 Tbsp. tarragon vinegar
1 Tbsp. Dijon-style mustard
1/8 tsp. cayenne pepper
1 1/2-lbs. shrimp
In a medium-size bowl, combine garlic, shallots, oil, vinegar, mustard and cayenne; set aside. Steam raw shrimp in a rack over boiling water until they turn pink, and are no longer translucent in center (omit this step for cooked shrimp). Drain shrimp well, then add hot shrimp to marinade; stir to coat well. Cool slightly, then cover and refrigerate for 2 hours or until the following day. To serve, drain shrimp and serve on a platter.