Roasted Shrimp Salad

11:00 PM, Apr 9, 2013   |    comments
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2 ½ lbs. large shrimp 16-20 count
1 tblsp. good olive oil
Freshly ground salt & pepper
1 cup mayonnaise
1 tblsp. fresh orange zest
2 tblsp. fresh squeezed orange juice
1 tblsp. white wine vinegar
¼ cup minced fresh dill
2 tblsp. capers, drained
2 tblsp. small diced red onion


Peel and devein the the shrimp. Place them on a sheet pan with the olive oil, 1 tsp. salt and ½ tsp. pepper and toss together. Spread the shrimp on one layer and roast for 6-8 minutes, just until they turn pink and they are firm and cooked through. Allow to cool for about 3 minutes.

Meanwhile make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, ½ tsp. salt and ½ tsp. pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers and red onion and toss well. The flavors will improve if you allow salad to sit at room temperature for about 30 minutes. Otherwise, chill and serve at room temperature.
Servings: Serves 6

Presented by: Barbara Tenney

Date Aired: April 10, 2013

Barbara Tenney

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