- 10 tablespoons olive oil
- 1 1/2 pounds large uncooked shrimp, peeled and deveined
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 large cloves garlic, minced
- 1 tablespoon grated lemon peel
- 1/4 cup drained capers
- 2 green onions, thinly sliced
- 1 head butter lettuce, leaves separated
- 1 lemon, cut into rounds (optional)
- Fresh dill sprigs (optional)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute 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 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 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.