Lemony Shrimp with Capers and Dill

your new favorite finger food

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. 

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Lemony Shrimp with Capers and Dill

  • Author: Liz Sloan
  • Prep Time: 15 minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: 6 – 8 servings as starter

Ingredients

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 


Instructions

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 


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