1 pound shrimp
1 cup white vinegar
1/4 cup water
2 to 3 sprigs French tarragon
3 cloves
2 bay leaves
2 cloves garlic or 2 3-inch sprigs of garlic greens
10 to 12 black peppercorns
3 to 4 peeled shallots or 1 small onion

Boil shrimp quickly in two quarts of water until they just begin to turn pink. Cool, shell, devein. Set aside.
In a saucepan, combine and bring to a fast boil the remaining ingredients.
Place shrimp in a glass jar and pour hot marinade over them. Cover securely and shake to distribute herbs evenly.
Refrigerate 24 to 48 hours. Drain.
Serve with toothpicks on a bed of watercress.
Makes about six appetizer servings.