- 1/2 cup aquavit
- 2 tablespoons yellow mustard seeds
- 1 tablespoon whole coriander seeds, crushed
- 1 tablespoon sugar
- 2 teaspoons whole allspice
- 2 bay leaves
- 2 teaspoons plus 2 tablespoons Dijon mustard
- 1/2 cup chopped fresh dill plus 1 bunch fresh dill sprigs
- 4 cups water
- 2 pounds uncooked large shrimp, peeled, tails intact, deveined
- 1/3 cup fat-free mayonnaise
- 1 cup yellow teardrop tomatoes
- 1 cup small cherry tomatoes
- Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
- Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.
- Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)
- Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.