1/3 c vegetable oil
1/4 c white wine vinegar
2 t fresh tarragon, chopped
1 t sugar
1 t dijon mustard
2 cloves garlic, crushed
1/8 t salt
1/8 t freshly ground pepper
2 T sun-dried tomatoes, chopped
12 to 18 cooked jumbo shrimp, tails on
In a large re-sealable plastic bag combine all ingriedents, except shrimp. Seal bag, and shake to mix. Add shrimp, seal bag. Refigerate overnight, turning bag occasionally.
1/4 c white wine vinegar
2 t fresh tarragon, chopped
1 t sugar
1 t dijon mustard
2 cloves garlic, crushed
1/8 t salt
1/8 t freshly ground pepper
2 T sun-dried tomatoes, chopped
12 to 18 cooked jumbo shrimp, tails on
In a large re-sealable plastic bag combine all ingriedents, except shrimp. Seal bag, and shake to mix. Add shrimp, seal bag. Refigerate overnight, turning bag occasionally.