Categories: Fish/Seafood
Ingredients
- 2 1/2 lbs (16-20 per pound) peeled shrimp
- 1 T. good olive oil
- 1 cup good mayonnaise
- 1 T. grated orange zest
- 2 T. freshly squeezed orange juice
- 1 T. good white wine vinegar
- 1/4 cup minced fresh dill
- 2 T. drained capers
- 2 T. small-diced red onion
Directions
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Preheat the oven to 400 degrees
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Pat the shrimp dry with paper towels and place them on a sheet pan. Drizzle with the olive oil, sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and toss together. Spread the shrimp in one layer and roast for 6-8 minutes, turning onece while cooking, just until pink and firm and cooked through. Allow to cool on the pan for 3 minutes.
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Meanwhile, make the sauce. In a large bowl, whick together the mayonnaise, orange juice, vinegar, 1/2 tsp. salt, and 1/2 stp. pepper. when the shrimp have cooled, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you cover the salad with plastic wrap and allow it to sit at room temperature for 30 minutes. Otherwise, chill for up to 6 hours and serve at room temperature.