2 1/2 lb. shrimp, shelled and deveined
2 tsp. salt

Cook shrimp in boiling water with salt.

DIJON MUSTARD SAUCE:

1/4 cup finely chopped parsley
1/4 cup finely chopped shallots
1/4 cup tarragon vinegar
1/2 cup olive oil
4 tbsp. Dijon mustard
2 tbsp. crushed red pepper

Combine ingredients and pour over hot cooked shrimp. Chill before serving. Serve with toothpicks.

Submitted by: Rose Morris