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