| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 10 | T | Olive oil |
| 1 1/2 | lb | Large uncooked shrimp |
| peeled deveined | ||
| 3 | T | Fresh lemon juice |
| 2 | T | Dijon mustard |
| 2 | T | Chopped fresh dill |
| 2 | Garlic cloves, minced | |
| 1 | T | 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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