This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.
1 lemon, halved
1 c white vinegar
6 cups water
3 tbsp sugar
3 tbsp of salt
1 lb raw wild shrimp
2 tsp celery seed
1/2 c – 3/4 c creme Fraiche
3 tbsp finely chopped tarragon
Lettuce for serving the shrimp
Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.
Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.
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