Ingredients
2 cups cooked wild rice, rinsed, drained
5 tablespoons white wine vinegar
½ cup vegetable oil
1 bay leaf
1-teaspoon block peppercorns
3 cloves
1-teaspoon coriander seeds
2-teaspoons salt
1 ½ pounds medium shrimp
1 red, 1 yellow bell pepper
½ cup minced parsley leaves
Preparation
Whisk to combine 1T vinegar and 2T oil. Use emulsified to dress rice with bell pepper and parsley. Boil spices 5 minutes and add shrimp for 3 minutes, drain. Marinade shrimp in fridge with emulsified 4T vinegar and remaining oil at least 6 hours. Combine with salad and serve cold.
