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Ingredients

• 2 cups dry white wine
• 2 cups water
• 1 cup tarragon vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Dash of ground red pepper
• 3 stalks celery, each cut into 3 pieces
• 2 garlic cloves, halved
• 2 bay leaves
• 24 large shrimp (about 1 pound), peeled and deveined
• 1 cup finely chopped celery
• 1/4 cup spicy brown mustard
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped red onion
• 2 tablespoons sherry vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon Hungarian sweet paprika
• 1/8 teaspoon black pepper
• 2 cups trimmed watercress (about 1 bunch)

Description

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