Marinated shrimp with capers and dill
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Olive oil |
| 1½ | pounds | Large uncooked shrimp; peeled, deveined |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Chopped fresh dill |
| 2 | larges | Garlic cloves; minced |
| 1 | tablespoon | Grated lemon peel |
| ¼ | 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
Heat 2 tablespoons oil in 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 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.
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.
Makes 8 first-course servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1283 Calories (kcal); 137g Total Fat; (92% calories from fat); 5g Protein; 21g Carbohydrate; 0mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; ½ Fruit; 27 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.