Shrimp in Dijon Vinaigrette

THIS IS SO DELICIOUS! One of my top recipes of all time! An easy-to-make appetizer or first course. The flavors will intensify when marinated overnight. Serve in a large bowl lined with lettuce and kale for a fancy look. This is the best shrimp ever. It has become a staple for all "impress the guests" meals. It's easy! This shrimp is a perfect appetizer. I got this from a really fabulous book called Above & Beyond Parsley presented by the Junior League of Kansas City, Missouri.

• Ready In: 8 hrs
• Serves: 8-10
• Yields: 75-100 shrimp

Ingredients

• 3  lbs large shrimp, peeled, and deveined
• 1⁄2 cup fresh parsley, finely chopped
• 1⁄2 cup shallot, finely chopped
• 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
• 1  tablespoon fresh lemon juice
•  fresh ground pepper, to taste

Directions

1. Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
2. Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
3. Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.