Shrimp In Dijon Vinaigrette

• 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

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.

shrimp, fresh parsley, shallot, tarragon vinegar, white wine vinegar, olive oil, mustard, red pepper, salt, lemon juice, fresh ground pepper

Taken from www.food.com/recipe/shrimp-in-dijon-vinaigrette-345106 (may not work)