The perfect way to infuse irresistible jumbo shrimp with the sparkle of summer.

5 lbs. jumbo (12 to 15 per lb.) shrimp, peeled, deveined and cooked until opaque
1 c. Champagne vinegar
1 c. raspberry vinegar
6 tbsp. sugar
3 tbsp. fresh lemon juice
1 1/2 c. chopped fresh mint
1 1/2 c. fruity olive oil
Salt and freshly ground pepper to taste

1. Place the shrimp in a large mixing bowl. Whisk the vinegars and sugar together in a a small mixing bowl until the sugar dissolves. Whisk in the lemon juice and mint, then the olive oil. Season with salt and pepper. Pour the dressing over the shrimp and toss well to coat. Marinate in the refrigerator at least 3 hours before serving.

2. Serve the shrimp either as a salad on plates garnished with sprigs of fresh mint or serve as an hors d'oeuvre on a shallow platter with toothpicks. Makes 10 to 12 salad servings or 20 to 25 appetizer servings.