Ingredients
1/4 cup minced celery
1/4 cup minced shallot
1/4 cup chopped parsley
1/4 cup Dijon mustard
1/4 cup plus 1 tsp extra-virgin olive oil
1/4 cup white wine vinegar
3 tsp red pepper flakes (or more to taste)
1/2 tsp salt
2 lb large shrimp, peeled and deveined, tails intact
Preparation
Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.
