Roasted Shrimp Salad

I saw Ina Garten make her Roasted Shrimp Salad on her show Barefoot Contessa for a pack and go party, looked so good I had to make it. Its beautiful, fresh and delicious, and great to pack on picnics or to take to a good ol fashion BBQ or potluck. I've made this salad several times now and have since tweaked it a bit...but not too much because her original recipe is, as she would put it, "FAB-ulous".



Serves 6

2 1/2 pounds large or jumbo shrimp, peeled and deveined
1 tbsp olive oil
1 cup good mayonnaise (Helmans or Best Foods)
zest of 1 orange
2 tbsp freshly squeezed orange juice
zest of 1 lemon
1 tbsp freshly squeezed lemon juice
2 tbsp fresh dill, minced
2 tbsp fresh cilantro, minced
3 tbsp red onion, small diced
2 tbsp capers, drained (optional)
1 tsp red pepper flakes (optional)
Kosher salt and pepper to taste


Preheat oven to 400 degrees.

Place shrimp on a sheet pan with olive oil, salt and pepper to taste and toss together. Spread shrimp on the pan and roast for 6-8 minutes, until pink and cooked through then let them cool for about 3 minutes.

In the meantime, make the sauce. In a large bowl, whisk together the mayo, orange zest, lemon and orange juice, salt and pepper to taste (about 1/2 tsp each). Once shrimp have cooled, add them to the sauce along with dill, cilantro, capers, red pepper flakes, and red onion and toss well. Cover and chill for about 30 minutes.


Enjoy!