Shrimp Vinaigrette

Shrimp have a better taste when they are boiled with their peels on. Fill a large pot with enough water to cover the shrimp completely. Bring the water to a full, rolling boil on high heat. Season the water with salt, garlic, and a couple of bay leaves. Add the shrimp to the pot.

As the water begins to heat again and gets to a boiling point again, this will take about 1 to 2 minutes, when you see the bubbles, remove the pot from the heat. You will know when the shrimp are cook when they turn pink.

Pour the shrimp into a strainer or colander to drain them, now peel the shrimps.

To peel shrimp, grasp the legs and tear them off. Open the shell along the inner curve of the body and remove it. Devein the shrimp after they have been peeled. Use a sharp paring knife to cut a slit along the outer curve of the shrimp's body. The cut will reveal a dark brown or black vein, the shrimp's digestive tract. Use your fingers, to lift it out of the shrimp and discard it.

Then wash them with cool water, that way they will have a better consistency and taste. Put them in a bowl and reserve.

Cut and dice all the vegetables and prepare the dressing, then mix all ingredients together, rectify the seasoning, refrigerate until service.