6 shrimp tarragon vinaigrette Recipes

count) whole shrimp, ice , for cooling the shrimp, saffron, white wine, olive oil, fennel, roughly chopped, spanish onion, roughly chopped, carrot, peeled and roughly chopped, tomato, cut in 1/2, water, fresh tarragon, fresh basil, kosher salt, for seasoning, shaved fennel , recipe follows, fennel fronds, for garnish, special equipment : 6-inch bamboo skewers, fennel, sliced thinly, ripe avocado, sliced, grapefruit , sections removed, citrus vinaigrette , recipe follows, garlic, finely grated, honey, dijon mustard, white wine vinegar, lemon juice, orange juice, salt, extra virgin olive oil, canola oil

carapelli premium 100% italian extra virgin olive oil, champagne vinegar or sherry vinegar, dijon mustard, coarse sea salt or kosher salt, freshly ground black pepper, crushed red pepper flakes, garlic, minced, uncooked large shrimp, peeled and deveined, fresh pineapple, peeled and cored , cut lengthwise into 4 slabs, mixed field greens or baby greens, chopped fresh basil or tarragon leaves

sherry wine vinegar, dijon mustard, minced fresh tarragon, minced garlic, kosher salt, fresh ground pepper, extra virgin olive oil, canned cannellini beans, rinsed and drained, tomato , cut into a medium dice (about 1 cup), shallot, thinly sliced into rings (about 1/4 cup), jumbo shrimp, peeled and deveined (16 to 20 per lb), head red lettuce leaf, washed drained , and torn into pieces (about 8 cups)

shrimp, peeled, and deveined, fresh parsley, finely chopped, shallot, finely chopped, tarragon vinegar, white wine vinegar, olive oil, dijon mustard, red pepper flakes, salt, fresh lemon juice, fresh ground pepper , to taste