SHRIMP - MARINATED SHRIMP WITH CAPERS AND DILL

By pat1908

Makes: 8 First Course Servings

Ingredients

• Makes: 8 First Course Servings
• 10 Tbsp olive oil
• 1 1/2 pounds large uncooked shrimp, peeled, deveined
• 3 Tbsp fresh lemon juice
• 2 Tbsp Dijon mustard
• 2 Tbsp chopped fresh dill
• 2 large garlic cloves, minced
• 1 Tbsp 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)

Preparation

Step 1

1. Heat 2 Tbsp 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 centre, about 3 minutes. Transfer to plate.
2. Whisk next 5 ingredients in large bowl. Whisk in 8 Tbsp 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.
3. 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.