Peppery Shrimp

9 ingredients
1 steps

Ingredients

  • 1/4 cup minced celery
  • 1/4 cup minced shallot
  • 1/4 cup chopped parsley
  • 1/4 cup Dijon mustard
  • 1/4 cup plus 1 tsp extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 3 tsp red pepper flakes (or more to taste)
  • 1/2 tsp salt
  • 2 lb large shrimp, peeled and deveined, tails intact

Directions

  1. 1
    Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.

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