Hot Mustard Shrimp
1/3 cup [80 mL] red wine vinegar 1 teaspoon [5 mL] ketchup 1/4 teaspoon [1 mL] prepared horseradish 3 teaspoons [15 mL] hot mustard 2 cloves garlic, minced 1/4 teaspoon [1 mL] salt Pinch of pepper 1/3 cup [80 mL] oil 1 1/2 pounds [680 g] boiled shelled shrimps, veins removed Minced chives, to taste Toothpicks Into a large bowl, mix together red wine vinegar, ketchup, horseradish, hot mustard, minced garlic, salt and pepper. Whip in oil. Delicately mix in shrimps; refrigerate until really cold. Serve into a deep bowl, sprinkled with minced chives, along with toothpicks.