2 bags of frozen shrimp, shell on or off, 20 - 30 count
1 cup (240 ml) champagne vinegar
2 tablespoons (25 g) sugar
4 tablespoons (60 ml) lemon juice
2 cups (475 ml) canola oil
salt & white pepper to taste


Prepare shrimp as per directions. Drain and set aside in a large bowl.

In a blender add champagne vinegar, sugar, lemon juice and mix. Season with salt and pepper.

Slowly pour in oil into the ingredients emulsifying, with a whisk,. Pour liquid over shrimp and add more seasoning if needed.

Cover and refrigerate for 2 hours. Drain and add chopped chives, mixing gently.

Serve in a large bowl over a bed of ice with lemon .

Shrimp tails can be arranged to hang over the side of the bowl.