Shrimp Salad

• 1 pound(s) Shrimp, Any variety. Fresh cooked and chopped.
• 2 tablespoon(s) Basil, Finely shredded
• 2 tablespoon(s) Flat Leaf Parsley, Finely Shredded
• 2 tablespoon(s) Chives, Finely Shredded
• 3 sprig(s) Whole Chive, Blossom attached
• 1 1/2tablespoon(s) Lemon Juice
• 1 teaspoon(s) Dijon Mustard
• 4 tablespoon(s) Olive Oil, 4-5
• 1 dash(es) Salt and Ground Black Pepper, To taste

Directions

1. Shell and de-vein shrimp. Chop into bite-sized pieces and place in serving bowl.
2. For the vinaigrette, mix together the lemon juice and mustard and then gradually whisk in the oil, 1/2 tsp. of salt and plent of fresh ground black pepper.
3. Stir the vinaigreatte into the shrimp with the chopped herbs just before serving.
4. Check the seasoning and garnish with a few whole chives. Serve with plenty of crusty French bread.