2 1/2lbs.uncooked medium shrimppeeled and deveined
13 oz. pkg. crab and shrimp boil, if available
Instructions
In a large bowl, whisk together the vinegars, black pepper, mustard, pepper flakes and salt. Slowly pour the oil in while whisking. With a spoon stir in parsley and green onions and set aside.
In a large pot of water add the crab boil if using and bring to a boil for 3-4 min. Add the shrimp and cook 2-3 min. until pink. Drain shrimp, shaking off excess water and immediately toss into the mustard sauce. Cover and refrigerate overnight.
Serve with wooden toothpicks or cocktail forks.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.