Cathy Hansen's Shrimp
Recipe from Sara Wuertz's Aunt Cathy.
Ingredients
| Ingredients | |
|---|---|
| 10 T | olive oil |
| 1 ½ pounds | large uncooked shrimp, peeled, deveined |
| 3 T | fresh lemon juice |
| 2 T | Dijon mustard |
| 2 T | chopped fresh dill |
| 2 | large garlic cloves, minced |
| 1 T | grated lemon peel |
| ¼ C | drained capers |
| 2 | green onions, thinly sliced |
| 1 head | butter lettuce, leaves separated |
| 1 | lemon, cut into rounds (optional) |
| 1 | Fresh dill sprigs (optional) |
Preparation
Heat 2 tablespoons oil in a heavy large skillet over a medium-high heat. Sprinkle shrimp with salt and pepper; Add shrimp wo skillet and saute until just opaque in center, about 3 minutes. Transfer to plate
Whisk next 5 ingredients in a 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.