INGREDIENTS
2 1/2 pounds shrimp
1 TBSP. good olive oil
Kosher salt
Fresh ground black pepper
1 cup mayonnaise
1 TBSP. orange zest
2 TBSP. freshly squeezed orange juice
1 TBSP. white wine vinegar
1/4 cup minced fresh dill
2 TBSP. capers, drained
2 TBSP. small-diced red onion
DIRECTIONS
Preheat the oven to 400 degrees.
Peel and devein the shrimp.
Place them on a sheet pan with the olive oil, 1 tsp. salt and 1/2 tsp. pepper and toss together.
Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through.
Allow to cool for 3 minutes.
To make the sauce, in a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper.
When the shrimp are cool, add them to the sauce and toss.
Add the dill, capers, and red onion and toss well.
Allow the salad to sit for 30 minutes or chill and serve at room temperature.
