SALAD
Roasted Shrimp Salad
How Easy Is That? (p. 93)
Ingredients
- 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
Prep
- Shrimp: peel and remove tails — knife confidence is fun, keeping all ten fingers is even better.
- Orange: zest 1 tbl, squeeze 2 tbl juice
- Dill: mince
- Red onion: fine dice
- Capers: rinse and drain
Instructions
Pat shrimp dry with paper towels and place on sheet pan, like a person who has absolutely never panicked over onions. 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.