Source: dLife

Marinated shrimp in a spicy red pepper sauce.

Servings

2 cup white wine (dry)
2 cup cold water
1 cup tarragon vinegar
0.12 tsp salt
0.12 tsp black pepper
1 pinch ground red pepper (cayenne)
3 medium celery stalk , each cut into 3 pieces
2 medium garlic cloves , halved
2 bay leaves
24 large raw shrimp , peeled and deveined
1 cup fresh chopped celery
0.25 cup Mustard, spicy brown
2 tbsp chopped parsley
2 tbsp fresh chopped red onion
2 tbsp sherry vinegar
2 tsp olive oil
0.25 tsp paprika, sweet, Hungarian
0.12 tsp black pepper
2 cup fresh watercress, chopped (about 1 bunch)

1 Add wine, water, vinegar, salt, black and red pepper, celery, garlic, and bay leaves to a Dutch oven or large pot. Let boil over medium-high heat. Lower heat and simmer 30 minutes. Boil liquid again and mix in shrimp. Cook 3 minutes or until shrimp are fully cooked. Strain shrimp, saving liquid. Run shrimp under cold water and strain well. Reserve. Throw away celery, garlic, and bay leaf from liquid and reserve, letting cool fully.
2 Mix shrimp back into liquid, wrap with plastic wrap and chill for at least 24 hours.
3 Mix together chopped celery with mustard, parsley, red onion, vinegar, oil, paprika, and pepper in a small bowl. Wrap with plastic wrap and refrigerate at least 24 hours.
4 Strain shrimp, throwing away liquid. Mix shrimp with 1/2 cup sauce, tossing to fully coat. Place watercress on each of 4 plates. Arrange 6 shrimp on top of watercress and top with 2 tablespoons sauce.

So the shrimp can absorb the flavors in the marinade, start preparing this first course a day ahead.