Cold Shrimps Marinated in Dijon Mustard and Lime Juice

• 1 lb raw shrimp, peeled and deveined  
• 1 pc medium red onion, chopped  
• 1 pc bay leaf  
• ½ cup fresh lime juice, plus lime zest for garnish  
• 3 pc whole cloves  
• 2 tbsp capers  
• ½ cup white wine vinegar  
• 2 tbsp Dijon mustard  
• 1 cup water  
• ½ tsp hot sauce  

Preparation:

1. Mix in the lime juice, hot sauce, onions, capers and mustard in a shallow baking dish then set aside.  
2. Combine the vinegar, water, bay leaf and cloves in a large saucepan. Cook until it boils then add the shrimp. Cook for about a minute with constant stirring. Drain and place the cooked shrimp into the shallow baking dish containing the lime mixture. Be certain to put away the cloves and bay leaf. Mix to combine all the ingredients. Cover the pan and refrigerate for about an hour or until completely chilled.  
3. Partition the shrimp mixture among separate small bowls to serve then garnish each bowl with the lime zest. Serve chilled.  

This recipe features a shrimp dish that is marinated in its cooking stock instead of being served with a heavy paste.

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