Cold Shrimp Salad With Capers and Dill |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.) Ingredients:
2 tablespoons olive oil |
40 large shrimp, peeled and deveined |
2 garlic cloves, minced |
1/2 medium red onion, very thinly sliced |
2 teaspoons kosher salt |
1/2 cup mayonnaise |
3 tablespoons lemon juice |
2 tablespoons fresh dill, minced |
2 tablespoons capers, drained |
2/3 cup fresh parsley, finely chopped |
1 jalapeno pepper, seeded and minced |
Directions:
1. Heat oil in a large, heavy skillet over high heat.
2. Add shrimp and saute until done.
3. Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
4. Cool and refrigerate at least 1 hour.
5. Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
6. Whisk mayonnaise and remaining ingredients in a large bowl.
7. Add shrimp and onion; mix to coat shrimp with dressing.
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