Lemon Shrimp Hors D'Oeuvre

• 50 medium fresh shrimp, peeled and deveined.
• 2 Lemons juice of and grated zest.
• 3 Tablespoons Dijon Mustard
• 3 garlic cloves crushed
• 1 red onion thinly sliced
• 1 cup olive oil
• freshly ground white pepper and salt to taste
• 2 Tablespoons red pepper, finely chopped
• 2 sprigs dill

1. Place shrimp in large saucepan, cover with cold water and bring to a simmer over medium-high heat:simmer until just pink, 5 to 8 minutes.
2. Meanwhile, in a mixing bowl combine the lemon juuice and zest, mustard garlic and onion. Gradually add the olive oil, whisking until thoroughly blended. Season to taste with ground pepper and blend.
3. Drain the shrimp and toss the dressing while still warm. Let cool and cover and refrigerate at least 8 hours.
4. Before serving, pat shrimp dry and thread long wooden toothpicks through the tail end to the top of each, amking neat rounds.
5. Season with salt to taste and sprinkle with the red pepper
6. and dill.

fresh shrimp, lemons juice, dijon mustard, garlic, red onion, olive oil, freshly ground white pepper, red pepper, dill

Taken from www.epicurious.com/recipes/member/views/lemon-shrimp-hors-doeuvre-1263155 (may not work)