Roasted Shrimp Salad

Many thanks to Donna Boyd for sharing this wonderful recipe. I made it last weekend for the first time and put it out with crackers – between kids and grandkids it was gone in minutes. I think that means they liked it!

Ingredients
• 2 1/2 pounds shrimp (12- to 15-count)  
• 1 tablespoon extra-virgin olive oil  
• 1 cup Hellman’s mayonnaise  
• 1 tablespoon orange zest (2 oranges)  
• 2 tablespoons freshly squeezed orange juice  
• 1 tablespoon white wine vinegar  
• 1/4 cup minced fresh dill  
• 2 tablespoons capers, drained  
• 2 tablespoons red onion diced fine
• Kosher salt and freshly ground black pepper – to taste  
 
Directions
-Preheat oven to 400⁰F.
-Peel and devein shrimp. Place on baking sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.
-Spread into single layer and roast for 6 to 8 minutes, just until pink, firm, and cooked through. Allow to cool 3 minutes.
-Meanwhile, in large bowl, prepare sauce by whisking together mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
-When shrimp have cooled, add to sauce and toss.
-Add dill, capers, and red onion – mix well.
-Flavor improves with allowing finished salad to sit at room temperature 30 minutes. Otherwise, refrigerate and serve later at room temperature.