Recipe - Jumbo Shrimp In Herbed Oil

1 cup Dry white wine
1 teaspoon Mustard seeds
One half teaspoon (or to taste) red pepper
flakes
2 Bay leaves
1 Lemon half
2 pound Jumpbo shrimp; shelled &
deveined, tails left on
3 tablespoon Chopped fresh basil
3 tablespoon Chopped fresh dill
1 tablespoon Chopped fresh rosemary
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh thyme
3 Cloves garlic; minced
1 One half tablespoon Herb mustard
5 tablespoon Fresh lemon juice
1 cup Bestquality olive oil
Salt & freshly ground black
pepper to taste
1 small Sweet red pepper; cored,
seeded & minced
1 small Sweet yellow pepper; cored,
seeded & minced

(from The Silver Palate Goodtimes Cookbook)

(This shrimp presentation is dazzling. Bathed in lemon juice and olive oil,
the shrimp are enlivened with cut or sliced up red and hyellow peppers and perfumed
with fresh basil, dill, rosemary, and thyme)

Combine the wine, mustard seeds, red pepper flakes, bay leaves and lemon
half in a 4quart pan. Add water to fill the pan Three fourths full. Heat to boiling.
Add the shrimp and cook over high heat until opaque in the center, 3 to 4
minutes. Drain andcool.

Combine the basil, dill, rosemary, tarragon, thyme, garlic, mustard and
lemon juice in a large bowl. Whisk in oil and season to taste with salt &
pepper, and additional red pepper flakes, if desired. Stir in the red &
yellow peppers and add the shrimp. Let the shrimp marinate in the oil at
least 3 hours. Serve at room temperature with crusty bread.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997