Recipe: Tarragon Shrimp

Tarragon Shrimp

1/4 cup olive oil
1 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon shallots, minced
1 teaspoon fresh lemon juice
pinch of salt and white pepper
1 pound cooked shrimp, (41-50 per pound)
2 tablespoon French tarragon, chopped

In a large mixing bowl, combine olive oil, vinegar, mustard, shallots, lemon juice, salt, pepper, and mix well. Add the shrimp and tarragon, mix well. Cover with plastic wrap, and chill in refrigerator for 1 hour. Place shrimp over a bed of chilled sorrel. Serves 4 as an appetizer.