Directions:
- Heat 2 T. olive oil in a heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate.
- Whisk next 5 ingredients in a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
- Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.46 Kcal (793 kJ) | ||
| Calories from fat | 173.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.26g | 30% | |
|---|---|---|---|
| Cholesterol | 1.85mg | 1% | |
| Sodium | 320.41mg | 13% | |
| Potassium | 39.46mg | 1% | |
| Total Carbs | 4.27g | 1% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 369.34 Kcal (1546 kJ) | ||
| Calories from fat | 338 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.56g | 30% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 624.63mg | 13% | |
| Potassium | 76.92mg | 1% | |
| Total Carbs | 8.33g | 1% | |
| Sugars | 1.05g | 2% | |
| Dietary Fiber | 12.82g | 26% | |
| Protein | 1.2g | 1% | |
| Vitamin C | 15.9mg | 14% | |
| Iron | 0.5mg | 1% | |
| Calcium | 20.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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