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.

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