Marinated Shrimp with Capers and Dill
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course servings
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon grated lemon peel
- 1/4 cup drained capers
- 2 large garlic cloves, minced
- 2 green onions, thinly sliced
- Carbohydrate 3 g(1%)
- Cholesterol 107 mg(36%)
- Fat 18 g(28%)
- Fiber 1 g(3%)
- Protein 12 g(25%)
- Saturated Fat 3 g(13%)
- Sodium 609 mg(25%)
- Calories 220
Preparation 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. 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.
Preparation 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. 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.
