Roasted Shrimp Salad

 2 1/2 lbs (12 to 15 count) shrimp

1 Tbsp olive oil

Kosher salt and freshly ground black pepper

1 cup mayonnaise

1 Tbsp orange zest (2 oranges)

2 Tbsp freshly squeezed orange juice

1 Tbsp white wine vinegar

1/4 cup minced fresh dill

2 Tbsp capers, drained

2 Tbsp small diced red onion 

1.  Preheat the oven to 400 degrees.

2.  Peel and devein the shrimp.  Place them on a sheet pan with the olive oil, 1 tsp salt and 1/2 tsp pepper and toss together.  Spread the shrimp on one layer and roast for 6 to 8 minutes,  until just pink, firm and cooked through.  Allow to cool for 3 minutes.

3.  Meanwhile, make the sauce.  In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 tsp salt, and 1/2 tsp 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 at room temperature.

Serves 6

Recipe:  Ina Garten