Tuesday, July 20, 2010

Roasted Shrimp Salad

We are having quite a warm summer.  I am not complaining - I actually don't mind the heat.  But when the temperature is in the upper 90's for several days straight, I am usually not in the mood for a hot meal.
I saw Ina Garten make this the other day on her show.  I have made her roasted shrimp cocktail and have always gotten rave reviews, so I figured using the shrimp in a salad would be a great idea.  I only had a pound of shrimp, so I pretty much halved her original recipe.  Please don't leave out the orange zest and juice in the recipe; it really was great with the shrimp! 
Roasted Shrimp Salad
adapted from Ina Garten
1 pound large shrimp, peeled and deveined
olive oil
kosher salt & pepper
1/2 cup mayo  
zest of 1 orange
1 tablespoon freshly squeezed orange juice
splash of white wine vinegar
handful of minced dill
1 tablespoon capers, drained
1 tablespoon diced red onion

Preheat oven to 400F.
Place shrimp on sheet pan lined with foil and toss with olive oil, salt and pepper. 
Roast for 5-8 minutes just until shrimp are pink and firm.  Allow to cool 3 minutes. 
Because I was planning to serve this on rolls, at this point I cut each shrimp in half. 

Combine all remaining ingredients and when shrimp are cool, add shrimp to sauce and mix well.  Season with more salt and pepper if needed.  Chill if not serving immediately.

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