Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Large shrimp
-- peeled and deveined

--------------------------MARINADE-------------------------------
1/2 c White wine
1 ts Mustard seeds
2 ts Old Bay seasoning*
1 ts Crushed red pepper
8 Fresh sage leaves
1 Bay leaf

--------------------------DRESSING-------------------------------
1 1/4 tb Minced garlic
1 tb Chopped shallots
1 tb Dijon style mustard
1/4 c Lemon juice
3/4 c Olive oil

---------------------OTHER INGREDIENTS--------------------------
1 Red bell pepper; diced
1 Yellow bell pepper; diced
Salt and pepper; to taste
1/4 c Chopped mint

--------------------------GARNISH-------------------------------
A few whole mint leaves

*Old Bay seasoning is a blend of celery salt, mustard, red pepper,
black pepper, bay, cloves, allspice, ginger, mace, cardamom, cinnamon
and paprika. It is available on the spice aisle in most grocery
stores.

In a medium bowl, combine marinade ingredients and add shrimp, coating
well. Cover the mixture and refrigerate for at least an hour.

Bring 6 quarts of cold water to a boil. Add the shrimp mixture and
simmer for 3 minutes, or until shrimp turn an opaque pink. Drain the
shrimp, place them in a bowl and set them, covered, in the
refrigerator.

In a large bowl, whisk together the dressing ingredients. Add bell
peppers, cooked shrimp, salt and pepper; toss to coat well. Cover and
refrigerate for at least 2 hours, stirring from time to time. Just
before serving, stir in the mint. Garnish with a few whole mint
leaves.

Per serving: 434 calories; 28 g fat; 230 mg cholesterol; 576 mg
sodium.

Kane and Dob write: "A refreshing, highly seasoned dish for a hot
summer night. Serve chilled or at room temperature with lightly
steamed string beans tossed with basil, chopped garden tomatoes,
balsamic vinegar, salt and pepper. Extra mint? Rub a few sprigs
between your hands after cleaning the shrimp."

From Katherine Kane and Janet Dob's "Garden Hard, Eat Hearty" article
in "The Herb Companion." June/July 1995, Vol. 7, No. 5. Pg. 58.
Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-03-95

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