Natalie's

Brenda’s Shrimp Salad

Ingredients

2 1/2 lbs (12 to 15 count) shrimp
1 tbsp olive oil
Kosher salt
freshly ground black pepper
1 cup good mayonnaise
1 tbsp orange zest (2 oranges)
2 tbsp Natalie’s Orange Juice
1 tbsp champagne white wine vinegar
1/4 cup minced fresh dill
2 tbsp capers, drained
2 tbsp small-diced onions, red or green

Directions

1. Preheat the oven to 400 degrees.
2. Peel and de-vein the shrimp.
3. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, toss together.
4. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through.
5. Allow to cool for 3 minutes.
6. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
7. When the shrimp are cool, add them to the sauce and toss.
8. Add the dill, capers, and red onion and toss well.

Notes:
The flavors will improve if you allow the salad to sit at room temperature for 30 minutes.
Otherwise, chill and serve at room temperature.