Roasted Shrimp Salad

Ingredients

• 2 1/2 lbs shrimp (16-20 count)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 1 cup mayonnaise
• 1 tablespoon orange zest (2 oranges-I only needed 1)
• 2 tablespoons orange juice, freshly squeezed
• 1 tablespoon white wine vinegar
• 1/4 cup fresh dill, minced
• 2 tablespoons capers, drained
• 2 tablespoons red onions, small-diced
• mixed greens

Directions

1. 1

   Preheat oven to 400.

2. 2

   Peel/devein shrimp.

3. 3

   Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.

4. 4

   Spread in one layer and roast for 6 to 8 minutes just until pink and firm.

5. 5

   Allow to cool for 3 minutes.

6. 6

   Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.

7. 7

   When shrimp are cooled, add them to sauce and toss.

8. 8

   Add dill, capers and red onion and toss.

9. 9

   Let sit at room temperature for 30 minutes or chill and serve at room temperature.

10. 10

    Serve over mixed greens.