Shrimp-Filled Piquillo Peppers In Sherry Vinaigrette (Pimientos Del Piquillo Con Tartar De Langostinos)

• 4 teaspoons sherry vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon extravirgin olive oil
• 1 1/8 teaspoons salt, divided
• 1/4 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 6 cups water
• 1/2 pound medium shrimp, peeled and deveined
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons finely chopped Vidalia or other sweet onion
• 10 small roasted piquillo peppers
• 2 cups sliced Belgian endive (about 2 small heads)
• 2 cups trimmed watercress
• 1/4 cup vertically sliced onion

1. Combine vinegar and mustard in a small bowl, stirring with a whisk. Add oil, 1/8 teaspoon salt, sugar, and black pepper, stirring with a whisk until blended.
2. Combine water and remaining 1 teaspoon salt in a large Dutch oven; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; finely chop. Combine shrimp, parsley, and chopped onion in a medium bowl; stir in 4 teaspoons vinegar mixture. Gently fill each piquillo pepper with about 1 1/2 tablespoons shrimp mixture.
3. Place endive, watercress, and sliced onion on a large platter, tossing to combine. Top with stuffed peppers, and drizzle with remaining vinegar mixture.

sherry vinegar, mustard, extravirgin olive oil, salt, sugar, freshly ground black pepper, water, shrimp, fresh parsley, vidalia, piquillo peppers, endive, trimmed watercress, onion

Taken from www.myrecipes.com/recipe/shrimp-filled-piquillo-peppers-sherry-vinaigrette-pimientos-del-piquillo-con-tartar-de (may not work)