Marinated Shrimp With Capers And Dill

• 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)

1. 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.
2. 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.
3. 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.

extra virgin olive oil, shrimp, lemon juice, mustard, dill, garlic, salt, nonpareil capers, scallions, butter, lemon, dill

Taken from www.food.com/recipe/marinated-shrimp-with-capers-and-dill-320763 (may not work)