Dijon-Vinaigrette Shrimp Cocktail
Are garden cucumbers in season? Instead of tomatoes substitute 1/4 cup diced cucumber per person.
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
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.
Serving Size 192 g
- Amount Per Serving
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 3g15%
- Cholesterol 64mg22%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.