4 people
SALAD
Ina Garten How Easy Is That? (p. 93)
Shrimp - 2 1⁄2 lbs (16-20)
Olive oil - 1 tbl
Mayonnaise - 1 cup
Oranges - 1 (1 tbl zest, 2 tbl juice)
White wine vinegar - 1 tbl
Dill - 1⁄2 bunch (1⁄4 cup)
Capers - 2 tbl
Red onion - 1⁄2 onion
Shrimp: peel and remove tails
Orange: zest 1 tbl, squeeze 2 tbl juice
Dill: mince
Red onion: fine dice
Capers: rinse and drain
Pat shrimp dry with paper towels and place on sheet pan. Drizzle with olive oil, salt and pepper and toss together. Spread shrimp evenly on pan and roast 6-8 minutes, stirring once to toss, until cooked through. Let shrimp rest on pan for 3 minutes.
Meanwhile, make the sauce. Whisk the mayonnaise, orange zest, orange juice vinegar, 1⁄2 tsp salt, 1⁄2 tsp pepper. Add cooled shrimp to sauce as well as the dill, capers and red onion.
Toss well to combine. Chill for up to 6 hours.