“My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip,” says Robert Randolph of Perdido Beach, Alabama. “I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish.”

Makes 8 first-course servings.

INGREDIENTS

  • 10tablespoons olive oil
  • 1 1/2pounds large uncooked shrimp, peeled, deveined3tablespoons fresh lemon juice
  • 2tablespoons dijon mustard
  • 2tablespoons chopped fresh dill
  • 2large garlic cloves, minced
  • 1tablespoon grated lemon peel
  • 1/4cup drained capers
  • 2green onions, thinly sliced1head butter lettuce, leaves separated
  • 1lemon, cut into rounds (optional)
  • fresh dill sprigs (optional)

    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 8 tablespoons oil; season with salt and pepper. Mix in shrimp andaccumulated 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 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.