Roasted Shrimp Salad

• 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

1. Preheat oven to 400.
2. Peel/devein shrimp.
3. Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
4. Spread in one layer and roast for 6 to 8 minutes just until pink and firm.
5. Allow to cool for 3 minutes.
6. Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.
7. When shrimp are cooled, add them to sauce and toss.
8. Add dill, capers and red onion and toss.
9. Let sit at room temperature for 30 minutes or chill and serve at room temperature.
10. Serve over mixed greens.

shrimp, olive oil, kosher salt, fresh ground black pepper, mayonnaise, orange zest, orange juice, white wine vinegar, fresh dill, capers, red onions, mixed greens

Taken from www.food.com/recipe/roasted-shrimp-salad-355989 (may not work)