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.