RH Staff

Yield: 4 servings.

1 lb. Wild American™ shrimp, peeled or deveined
2 Tbsp. Dijon mustard
1/4 cup balsamic vinegar
3/4 cup olive oil
1 Tbsp. 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 cooking. Drain well. In 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.

Photo Credit: Wild American Shrimp