Marinated Shrimp With Capers And Dill - cooking recipe

Ingredients

10 tablespoons extra virgin olive oil
1 1/2 lbs large raw shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
salt and pepper, to taste
1/4 cup drained nonpareil capers
2 scallions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (for garnish)
fresh dill sprig (for garnish)

Preparation

Heat 2 T. olive oil in a 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 a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.