Monday, May 27, 2013

Marinated Shrimp with Capers and Dill

My mom's great friend Andy brought this appetizer to her birthday party, and the shrimp disappeared in no time flat. It was such a hit that she asked Andy for the recipe and has made it over and over again. She always leaves a party with an empty serving platter. That's the goal, right? To go home with an empty plate! 

I bought a large bag of precooked, peeled, and deveined shrimp at Sam's Club, which makes this recipe super easy to throw together. I let the shrimp marinate for 4 hours, and they were a certainly a bit hit at the BBQ. 

Marinated Shrimp with Capers and Dill
adapted from Epicurious

8-10 tablespoons olive oil (depending on whether shrimp are precooked)

  • 1 1/2 pounds large uncooked shrimp, peeled, deveined *I use cooked and peeled for an easy shortcut*

  • 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)

  1. If shrimp are not precooked, then 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. * I skip this step, thaw my precooked and peeled shrimp, and marinate them in a large ziplock bag as follows:
  2. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, add capers and green onions. Cover and refrigerate at least 3 hours and up to 1 day to allow shrimp to marinate. 
  3. Arrange butter lettuce leaves on a serving platter. Top with shrimp. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

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