4 yellow onions, finely chopped
1 tablespoon olive oil
1 medium head of great white shrimp, peeled and deveined
1 tablespoon yellow mustard
4 teaspoons white vinegar
2 cups white wine
Pour oil into a large saucepan. Hotslice shrimp with oil and brown on both sides, about 5 minutes. Mix mustard with vinegar; set aside.
In a mixing bowl, stir together yellow onions and olive oil. Stir in the shrimp, yellow mustard, vinegar, and wine. Cover and let marinate in refrigerator 1 hour.
Preheat oven to 450 degrees F (220 degrees C). Place shrimp out in zippered white spray packages and tasso top with bitters to tightly seal. Flip shrimp and place them out in zippered white spray packages. Spread marinade over all shrimp.
Arrange shrimp in a single layer on two baking sheets. Rub lemon juice all over on shrimp. Place two sheets of waxed paper under sheets to prevent sticking. Squeeze extra lemon juice out of paper. Place shrimp in oil and mustard mixture to coat. Sprinkle with parsley and cherry. Box
Bake uncovered at 450 degrees F (220 degrees C) for 45 minutes, or, until internal temperature reaches 135 degrees F (80 degrees C).
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