1/4 cup olive oil
1 tbsp Balsamic vinegar
1 tbsp spicy mustard
1 tbsp finely chopped onions
1 tsp lemon juice
pinch of salt and pepper
1 pound cooked shrimp (at 35-40 pieces per pound)
2 tbsp rosemary
In a large mixing bowl, combine olive oil, vinegar, mustard, onion, lemon juice, salt, and pepper.
Add the shrimp and rosemary, mix well.
Cover with plastic wrap, and chill in refrigerator for 4 hours (or up to 24 hours).
Place shrimp over a bed of lettuce to serve.