Categories: Salads. Seafood
Ingredients
- 2 1/2 pounds (16-20 count) shrimp
- 1 tbsp. good olive oil
- Kasher salt and freshly ground pepper
- 1 cup good mayonnaise
- 1 tbsp. orange zest (2 oranges)
- 2 tbsp. freshly squeezed orange juice
- 1 tbsp. good white wine vinegar
- 1/2 cup minced fresh dill
- 2 tbsps. capers, drained
- 2 tbsps. small-diced red onion
Directions
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Preheat oven to 400 degrees.
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Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 tsp. salat and 1/2 tsp. pepper and toss together. Spread the shrimp in one layer and roast for 6-8 minutes just until pink and firm and cooked through. Allow to cool for 3 minutes.
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Meanwhile make the sauce: In a large bowl, whisk together the mayo, orange zest, orange juice, vinegar, 1/2 tsp. salt and 1/2 tsp. pepper. When the shrimp are cooled, add them to the sauce and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise chill and serve at room temperature.