03/11/2018
Roasted Shrimp Salad
Total Time: 38 min
Prep: 10 min
Inactive: 20 min
Cook: 8 min
Yield: 6 servings
Ingredients:
2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon Blood Orange olive oil
1 ½ tsp. Sel Gris Sea Salt (divided) 1 tsp. Freshly ground black pepper (divided)
1 cup mayonnaise
1 tablespoon orange zest
2 tablespoons freshly squeezed orange juice
1 tablespoon white wine vinegar
1/4 cup minced fresh dill or freeze dried dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, remove tails. Place Deep Flexiflat on Perforated Baking Sheet. Toss shrimp with the Blood Orange Olive Oil, 1 teaspoon Sel Gris Salt and 1/2 teaspoon pepper. Spread the shrimp in one layer on Flexiflat and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. Zest Orange with Le Petit Grater, squeeze orange with Citrus Press, Chop red onion with Eco-Chop. In a large bowl, Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon Sel Gris Salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve on lettuce.
