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PRODUCE
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Prep Notes (one per line)
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.
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