Thursday, March 31, 2011

Iggy's Roasted Shrimp Salad

2 1/2 pounds (12 to 15 count) shrimp
1 T olive oil
kosher salt and freshly ground black pepper
1 cup mayonnaise
1 T orange zest (2 oranges)
2 T freshly squeezed orange juice
1 T white wine vinegar
1/4 cup minced fresh dill
2 T capers, drained
2 T small-diced red onion

Preparing the shrimp salad:
Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Pat dry with paper towels and place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Preparing the dressing:
In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Serves 6


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