Shrimp Appetizer

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If you want to be boring, break out the cold peeled shrimp and some shrimp cocktail sauce. But if you really want to impress your date, try marinating the shrimp with this delicious recipe created by a gulf coast shrimper. Regular shrimp cocktail will never do for you again.

Ingredients:

• 6 Tablespoons olive oil
• 3/4 Pound large uncooked shrimp, peeled, deveined
• 1 1/2 Tablespoons fresh lemon juice
• 1 Tablespoon Dijon mustard
• 1 Tablespoon chopped fresh dill
• 1 Large garlic cloves, minced
• 1/2 Tablespoon grated lemon peel
• 2 Tablespoons drained capers
• 1 green onion, thinly sliced
• 1/2 head butter lettuce, leaves separated
• 1/2 lemon, cut into rounds
• Fresh dill sprigs

Directions:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes.
• Transfer to plate.
• Whisk next 5 ingredients in large bowl. Whisk in 4 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 2 plates.
• Top with shrimp, dividing equally. You don't have to use all of the shrimp, just enough.
• Drizzle with more marinade.
• Garnish with lemon rounds and fresh dill sprigs.

Recommendations:
As the main dish, we recommend the dijon ham accompanied with the gnocchi and the baby carrots.
As a dessert, we recommend the blueberry martini.

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