frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
Flame Roasted Red Pepper Tapenade
finely chopped fresh tarragon or dill
Sesame Rice Crackers
Spring Mix Salad Blend
Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)
Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy