Title: Marinated Shrimp with Capers And Dill
Categories: November 19
Yield: 1 servings

10 tb Olive oil
1 1/2 lb Large uncooked shrimp;
-peeled, deveined
3 tb Fresh lemon juice
2 tb Dijon mustard
2 tb Chopped fresh dill
2 lg Garlic cloves; minced
1 tb Grated lemon peel
1/4 c Drained capers
2 Green onions; thinly sliced
1 Head butter lettuce; leaves
-separated
1 Lemon; cut into rounds
; (optional)
Fresh dill sprigs;
-(optional)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until
just opaque in center, about 3 minutes. Transfer to plate.

Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; 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 1 day.

Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing
equally. Drizzle with more marinade, if desired. Garnish with lemon rounds
and fresh dill sprigs, if desired.

Makes 8 first-course servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1283 Calories (kcal); 137g Total Fat; (92% calories from fat);
5g Protein; 21g Carbohydrate; 0mg Cholesterol; 392mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
27 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.