1/2 cup (125 ml) canola oil

1/4 cup (60 ml) lemon juice

1/4 cup (60 ml) chopped parsley

2 teaspoons (10 ml) whole-grain mustard

2 teaspoons (10 ml) Worcestershire sauce

1/4 teaspoon (1 ml) salt

1 teaspoon (5 ml) coriander seeds, crushed

1 teaspoon (5 ml) fennel seeds, crushed

1/2 teaspoon (2.5 ml) crushed red pepper flakes

454 lb (1 lb) frozen cooked medium shrimp, peeled with the tail

Pepper

In a bowl, combine all the ingredients. Season with pepper.

Cover and refrigerate for at least 12 hours. Drain and place in a serving dish with toothpicks.

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