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)

DIRECTIONS

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.