ArcaMax

In a large bowl add the mustard, shallot bits, garlic and tarragon. Rinse and drain your shrimp. Add them to the big bowl with the other ingredients and stir. Add a grating of salt and either cayenne or black pepper. (This is not a spicy dish) Let marinate in the refrigerator for an hour or up to three hours. Don’t go longer than that without cooking them or the vinegar in the mustard will start to cook the shrimp like ceviche.

Preheat your broiler.

Spray a large cookie sheet with sides. You’ll use olive oil spray. Then add the marinated shrimp. Spread them around so they are in one layer. Spray the top of them with a bit more olive oil spray. Place on the rack below your broiler about four inches below the element. Broil for two minutes. Take them out of the oven and turn them over; just sort of stir them up. Put back in the broiler and broil for another two minutes.

Remove from oven and serve. Be sure to get the ‘sauce’ from the bottom of the cookie sheet.

If you are serving this on top of salad, your sauce becomes your dressing. It’s amazing how buttery this dish tastes with no butter added. Just don’t overcook the shrimp and the natural oils of the shrimp will come out and make the sauce taste buttery.

For a cocktail party you can just put these in a bowl and pass out toothpicks to grab them. Don’t ever leave shrimp on a cocktail party table for more than an hour; even if they are cooked. Encourage your guests to eat them and they will be gone in a flash.

For the salad:

Throw all the veggies in a bowl and mix. Take a handful or two and toss it on the plate. Center your shrimp and enjoy (See picture)!

Enjoy!
Cheers,
Zola