- 1 pound Wild American Shrimp® (31/35 count), peeled and de-veined
2 tablespoons Dijon mustard1/4 cup balsamic vinegar
3/4 cup olive oil
1 tablespoon capers
1 large sweet
- onion, thinly sliced
1/2 head cabbage, thinly sliced
Cook shrimp in boiling salted water until it just turns pink. Drain and put the shrimp in ice water to stop the cooking. Drain well. In a large bowl whisk mustard and vinegar and slowly add the oil. Add capers, sliced onion and cabbage, toss to coat well. Add the shrimp and toss again. Cover and refrigerate at least one hour before serving.