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Bon Appétit

Marinated Shrimp with Capers and Dill

By Robert Randolph

4.5

(46)

"My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip," says Robert Randolph of Perdido Beach, Alabama. "I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish."

Recipe information

  • Yield

    Makes 8 first-course servings

Ingredients

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon 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

  1. Step 1

    Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté 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.

    Step 2

    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.

TagsShrimpShellfishSeafoodLemonCitrusFruitDillHerbs & SpicesGarlicRoot VegetableVegetableLettuceLeafy GreensStarterSnackMainDinnerDairy FreeGluten FreeNut FreeKetoEasyMake AheadSauteBon Appétit
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