Dill Marinated Shrimp
2 # shrimp – cooked (boil it as if it were for shrimp cocktail)
3 T fresh dill
½ cup rice vinegar
3 T Dijon mustard
½ cup extra virgin olive oil
½ cup vegetable or canola oil
1 T minced garlic – 2 cloves
Salt and pepper to taste
Combine dill, vinegar and mustard in a bowl. Wisk together. Slowly pour the olive oil and canola oil in a thin stream into the mixture while briskly wisking to form an emulsion. Wisk in garlic. Add salt and pepper. Add shrimp.
Cover and marinate 8 hours and as long as 24 hours stirring occasionally to coat all the shrimp.
It always tastes very tangy to me at first, but settles out to yummy after it all melds together for 24 hours.
We serve it over a big romaine lettuce salad and use the marinade as extra dressing. It can also be served as an appetizer with crackers.
*Adapted from a Harris Teeter grocery store recipe