1/4 cup tarragon vinegar
1 minced shallots -- up to 2
1 clove minced Garlic -- up to 2
2 tablespoon Dijon mustard -- up to 3
juice from 1-2 lemons
salt and fresh cracked pepper to taste
optional: Texas Pete or Tabasco Sauce
Instructions:
Put all ingredients in blender and whiz until smooth. In a large measuring
cup, combine 1/2 cup each vegetable oil and virgin olive oil. With
the blender running SLOWLY pour in the mixed 1 cup of oil. The object
is to incorporate the oil into a creamy emulsion. You may need to
stop and burp the air/pooled oil from the blender. Peel and clean
1 pound of shrimp and place in a ceramic bowl. Pour marinade over
shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley
use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter.
Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers
that have been soaked. Grill 3-4 minutes per side, depending on size
of shrimp. Recipe by Kirby Welch on Mar 30,
1998.
