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Combine the water, salt, sugar, dill and Fustini’s Sicilian Lemon Balsamic Vinegar in a large pot and bring to a rolling boil. Place the shrimp in the boiling water and cook for 2 to 3 minutes or until fully cooked. Immediately remove the shrimp from the boiling water and shock in ice water to stop the cooking. Peel the shrimp, place in a colander set over a bowl, cover with film wrap and then ice and refrigerate for 2 hours.
Place the shallot, Fustini’s 12 Year White and Fustini’s Pinot Grigio Vinegar, salt and pepper and 2 tablespoons fresh dill in a container with tight fitting lid and shake to combine. Add the Fustini’s Dill Olive Oil and shake to emulsify.
Pour the vinaigrette over the chilled shrimp and stir to combine thoroughly. Refrigerate shrimp overnight or at least 4 hours before serving.
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