- 10 Tablespoons olive oil (extra virgin)
- 1 1/2 lbs. large uncooked shrimp, peeled and deveined
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons Dijon mustard
- 2 large cloves garlic, minced
- 2 Tablespoons chopped fresh dill
- 1 Tablespoon grated lemon peel
- 1/4 c. drained capers
- 2 green onions, thinly sliced
- 1 head butter lettuce (or Boston, or red-leaf), leaves separated
- 1 lemon, cut into rounds (optional)
- Fresh dill sprigs (optional)
Heat 2 Tablespoons olive 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 remaining 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.
(8 servings as an appetizer)
(Source: Bon Appetit Deliciously Light)
