Marinated Shrimp with Capers and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip, says Robert Randolph of Perdido Beach, Alabama. I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish. Ingredients:
10 tablespoons olive oil |
1 1/2 pounds large uncooked shrimp, peeled, deveined |
3 tablespoons fresh lemon juice |
2 tablespoons dijon mustard |
2 tablespoons chopped fresh dill |
2 large garlic cloves, minced |
1 tablespoon grated lemon peel |
1/4 cup drained capers |
2 green onions, thinly sliced |
1 head butter lettuce, leaves separated |
1 lemon, cut into rounds (optional) |
fresh dill sprigs (optional) |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
2. Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.
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