| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 10 |
tb |
Olive oil |
| 1 1/2 |
lb |
Large uncooked shrimp; peeled, deveined |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Chopped fresh dill |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Grated lemon peel |
| 1/4 |
c |
Drained capers |
| 2 |
|
Green onions; thinly sliced |
| 1 |
|
Head butter lettuce; leaves separated |
| 1 |
|
Lemon; cut into rounds |
|
|
; (optional) |
|
|
Fresh dill sprigs; (optional) |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute 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.
Makes 8 first-course servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1283 Calories (kcal); 137g Total Fat; (92% calories from fat);
5g Protein; 21g Carbohydrate; 0mg Cholesterol; 392mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
27 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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