Fresh Shrimp With Red Wine & Dijon

Shrimp is one of my favorite things to eat in the summer. All you need is to throw together a sauce. I was so hungry when I made this, but, when I was looking everywhere for something quick to eat, throwing something together made more sense. There was nothing easily made to eat, and it was either this, or dirtying a pan for scrambled eggs. I’m glad I threw this together instead. The sauce is tangy, and fresh parmesan on top adds a little nuttiness, rounding out both flavor and texture. If you’ve ever fifteen minutes to create something fast and easy, or, if you’re ever too hungry to cook, this recipe will make it fast enough to fill your hunger. I hope you enjoy this recipe as much as I do!

Ingredients:

For Shrimp:

7 jumbo cooked shrimp

Freshly cracked iodized salt

Freshly cracked pepper

1 teaspoon nutritional yeast

For Sauce:

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

3 tablespoons avocado oil

Parmesan cheese, grated

Directions:

Pinch and pull the tails off of each of the shrimp. Add to a bowl to eat or snack out of. Crack in salt and pepper. Toss with your hands. Sprinkle one teaspoon of nutritional yeast over the shrimp. Toss with your hands.

Whisk vinegar, mustard, and oil together, in a small ramekin, with a small whisk or a fork. Drizzle over the shrimp. Grate fresh parmesan cheese over the shrimp.

Consume with a fork and knife… unless you like getting your hands messy.

Serving Suggestions:

Brut champagne, cucumber water, pineapple juice.