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Dijon-Vinaigrette Shrimp Cocktail

Yields4 Servings

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
1

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.

2

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.

Nutrition Facts

Serving Size 192 g

Servings 4


Amount Per Serving
Calories 390
% 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.