American Shrimp Salad

Mix the white wine with the water and the mustard. Finely chop the shallots, add to the white wine water form and bring to a boil. Put the shrimps into the boiling broth form and let them simmer for 10 minutes. Remove the peel from the onions and cut them into rings. Cut the tomato peppers into strips. Drain the olives and cut them in half. Cut the tomatoes crosswise at the stemless end, blanch (scald) with boiling hot water and leave in the water for 2 min. Completely peel off the loosely cracked tomato skin. Cut the tomatoes in half, squeeze out the juice and seeds, and cut the tomato halves into strips. Drain the corn kernels. Add the onion rings, bell pepper strips and olives to the shrimp form and continue to cool them. Mix the cooled mixture with the tomato strips and the corn kernels. Pour the vinaigrette over the lettuce and refrigerate with the lid closed for 15 minutes. Rinse and drain the dill and garnish the leaf salad with dill sprigs before serving.

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