The Scandinavian liquor aquavit adds unique flavor to this appetizer. Pour Champagne and chilled Alsace Riesling with the meal; offer lemonade with a touch of grenadine, too.
Recipe information
Yield
Serves 8. Can be doubled
Ingredients
1
2
1
1
2
2
2
1
4
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
Step 2
Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.
Step 3
Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)
Step 4
Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.