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.
Ingredients
1/2 cup aquavit
2 tablespoons yellow mustard seeds
1 tablespoon whole coriander seeds, crushed
1 tablespoon sugar
2 teaspoons whole allspice
2 bay leaves
2 teaspoons plus 2 tablespoons Dijon mustard
1/2 cup chopped fresh dill plus 1 bunch fresh dill sprigs
4 cups water
2 pounds uncooked large shrimp, peeled, tails intact, deveined
1/3 cup fat-free mayonnaise
1 cup yellow teardrop tomatoes
1 cup small cherry tomatoes
Directions
Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
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.
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.)
Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.
