Dijon Marinated Shrimp

  • Yield: 8 servings


2tablespoons olive oil
1 1/2pounds large shrimp, peeled and deveined
Dijon Marinade:
1/2cup olive oil
1tablespoon grated lemon zest
3tablespoons freshly squeezed lemon juice
2tablespoons Dijon mustard
2tablespoons chopped fresh dill, plus more for garnish
1/3cup drained capers
2-- green onions, thinly sliced
1-- garlic clove, minced
8-- leaves butter lettuce, for serving
-- Lemon slices, for garnish


  1. Heat the 2 tablespoons of oil in a large skillet over medium-high heat.  Add the shrimp and saute until just opaque, about 3 minutes.  Take the shrimp from the skillet and set aside to cool at room temperature. 
  2. For the marinade, whisk together the olive oil, lemon zest, lemon juice, mustart, and dill in a large bowl.  Add the shrimp with any accumulated liqued, the capers, green onions, and garlic.  Cover and refigerate for at least 3 hours or overnight.  Bring to room temperature before serving, as the dressing will solidify slightly in the refrigerator.
  3. Arrange the lettuce leaves on a serving platter or individual plates.  Spoon the shrimp onto the lettuce leaves with some of the sauce, garnishing with lemon slices and fresh dill. 

Recipe reprinted with permission from the Junior League of Seattle’s Celebrate the Rain (Junior League of Seattle, Wash., 2004).