My brother-in-law Larry renamed this “Easter Shrimp” it’s become our Easter brunch staple. This is another one of those great room-temperature recipes that’s easy to make and can sit out on a buffet for all-day snacking.
MAKE THE DAY BEFORE
The dill and capers are awesome in this dish! And to enjoy them to full effect, I recommend making this dish the day before and storing it in the fridge overnight. That gives the flavors plenty of time to meld and seep into your shrimp.
10 tablespoons olive oil
1 ½ pounds large uncooked shrimp peeled and deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 garlic cloves minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions thinly sliced
Heat 2 tablespoons oil in large heavy skillet over medium high heat.
Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center – about 3 minutes. Transfer to plate.
Whisk next 5 ingredients in a large bowl. Whisk in 8 tablespoons oil and 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 one day. Serve on a bed of Bibb lettuce