Bright and tangy, this hors d'oeuvre from chef Dennis Marron of Poste Moderne Brasserie
in Washington, D.C., has notes of coriander, mustard, ginger and lemon. Drizzling the shrimp with a citrusy parsley oil just before serving helps bring out the flavor even more.
Printed from Oprah.com on Friday, December 6, 2013
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