|Shrimp||50 Medium, deveined|
|Lemon rind||2 Tablespoon, grated|
|Dijon mustard||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Red onion||1 , thinly sliced|
|Olive oil||1 Cup (16 tbs)|
|Ground white pepper||To Taste|
|Coarse salt||To Taste|
|Red pepper||2 Tablespoon, finely chopped|
|Dill sprig||2 , chopped|
Place the shrimp in a large saucepan, cover with cold water and bring to a simmer over medium-high heat; simmer until just pink, 5 to 8 minutes.
Meanwhile, in a mixing bowl, combine the lemon juice and zest, mustard, garlic, and onion.
Gradually add the olive oil, whisking until thoroughly blended.
Season to taste with pepper and blend.
Drain the shrimp and toss while still warm in the dressing.
Let cool, cover, and refrigerate at least 8 hours.
Before serving, pat shrimp dry and thread long wooden toothpicks through the tail end and into the top of each, making neat rounds.
Season lightly with salt and sprinkle with red pepper and dill.
Serve immediately, or chill, covered with paper towels, until serving.