Ina’s Roasted Shrimp Salad

Hot weather has descended on us in Denver so I am making this in the morning so I don’t have to cook later! You can scale this recipe down for the size you will use. I only roast 1/2# of shrimp for the two of us.

Roasted Shrimp Salad

Serves 6

2 1/2 lbs. fresh shrimp, peeled and deveined

1 T. olive oil

salt and fresh black pepper

1 cup mayonnaise

1 T. grated orange zest (2 oranges)

2 T. freshly squeezed orange juice

1 T. good white wine vinegar

1/4 cup minced dill

2 T. drained capers

2 T. small diced red onion

Preheat the oven to 400 degrees. Pat the shrimp dry and place on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Roast 6-8 minutes, turning once while cooking. Allow to cool on the pan for 3 minutes.

Meanwhile make the sauce by  combining remaining ingredients  and whisk together. When the shrimp have cooled toss them in the sauce. Allow to sit for 30 minutes to absorb flavors or chill up to 6 hours. Serve on a bed of lettuce and garnish as you wish! The sauce for  the shrimp is so delicious, you will want to put it on everything!