Peppery Shrimp

• 1/4 cup minced celerycelery
• 1/4 cup minced shallotshallot
• 1/4 cup chopped parsleyparsley
• 1/4 cup Dijon mustarddijon-mustard
• 1/4 cup plus 1 tsp extra-virgin olive oiloil
• 1/4 cup white wine vinegarwhite-wine-vinegar
• 3 tsp red pepper flakes (or more, to taste)
• 1/2 tsp saltsalt
• 2 lb large shrimp, peeled and deveined, tails intactshrimp

1. 01Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.

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