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Shrimp with Mustard Vinaigrette
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2 tbsp. dijon mustard
1 large egg yolk
1 c. safflower oil
2 tbsp. sherry
2 tbsp. lemon juice
1/2 tsp. lemon zest
1/4 tsp. each salt and pepper
3 lbs. cooked shrimp (peeled with tails intact)
lemon and fresh dill
1. Whisk mustard and egg yolk together.  Whisk in oil very slowly until it is thickened and emulsified.

2. Stir in vinegar, lemon, zest, salt and pepper.  Adjust seasonings if necessary

3. Coat Shrimp with vinaigrette.  Marinate atleast 1 hour

4.To serve, thread shrimp on to  bamboo skewers.  Garnish with Lemon and Dill.