Roasted Shrimp Salad with Fresh Herbs

Serves 6

2          Pounds Large Shrimp (16-20 Count), Peeled and Deveined, Tail Off

2          Tablespoons XVOO

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

1          Cup Mustard Sauce

1          Bunch Scallions, Thinly Sliced On The Diagonal

1          Cup Celery, Thinly Sliced On The Diagonal

2          Tablespoons Fresh Flat Leaf Parsley, Finely Chopped

1          Tablespoon Fresh Cilantro, Finely Chopped

1          Tablespoon Fresh Tarragon, Finely Chopped

1          Tablespoon Fresh Dill, Finely Chopped

1          Tablespoon Fresh Basil, Finely Chopped

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Preheat Oven to 425° F.

In a large bowl toss the cleaned shrimp with the XVOO, 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper.

Spread the shrimp on a sheet pan in a single layer and roast in the oven for 7-8 minutes until cooked through. (Do Not Overcook.) Remove the cooked shrimp from the oven and loosely cover the pan with foil. Let the shrimp rest for 20 minutes.

After resting remove the shrimp from the pan leaving the juices behind. Cut each shrimp into two or three pieces (depending on how large you want the pieces to be) and place the shrimp in a large bowl. Cool completely before combining with all of the ingredients.

Toss the cooled and cut shrimp with the mustard sauce, scallions, celery, chopped herbs and the salt and pepper.

You can serve immediately or chilled. The shrimp salad will keep for a day or two when stored in an airtight container placed in the refrigerator.