Dijon-Vinaigrette Shrimp Cocktail

Name: Dijon-Vinaigrette Shrimp Cocktail
Yield: 4
Ingredients: 24 medium shrimp, cooked, tail on; ½ cup canola or olive oil; ¼ cup white balsamic vinegar or white wine vinegar; ¼ cup finely chopped shallot; 2 Tbsp Dijon-style mustard; 2 Tbsp chopped parsley; ¼ tsp sea salt; freshly ground pepper, to taste; 1 avocado, peeled, diced; 12 cherry tomatoes, halved; 4 small lemon wedges, for garnish

Are garden cucumbers in season? Instead of tomatoes substitute 1/4 cup diced cucumber per person.

Ingredients

24 medium shrimp, cooked, tail on

½ cup canola or olive oil

¼ cup white balsamic vinegar or white wine vinegar

¼ cup finely chopped shallot

2 Tbsp Dijon-style mustard

2 Tbsp chopped parsley

¼ tsp sea salt

freshly ground pepper, to taste

1 avocado, peeled, diced

12 cherry tomatoes, halved

4 small lemon wedges, for garnish

Instructions

In a bowl, mix together oil, vinegar, shallot, mustard, parsley, salt and pepper. Add shrimp and toss to coat. Cover and refrigerate 30 minute, or up to 24 hours.

When ready to serve, divide avocado and tomatoes among 4 cocktail glasses or small serving bowls. Top with 6 shrimp each and 2 Tbsp vinaigrette each. Garnish with lemon wedges.