Roasted Shrimp Salad, Barefoot Contessa

One more from Dawn's collection of favorite recipes to share:

Roasted Shrimp Salad
Ingredients:

• 2 1/2 pounds of shrimp (12 to 15 count)
• 1 tablespoon olive oil
• Kosher salt
• Fresh ground black pepper
• 1 cup mayonnaise
• 1 tablespoon orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1/4 cup minced, fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons small diced red onion

Preheat oven to 400 degrees
Peel & devein shrimp. Place them on a sheet pan with the olive oil, one teaspoon salt and 1/2 teaspoon pepper and toss together to coat. Spread shrimp out in one layer and roast for 6 to 8 minutes until just pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl whisk together the mayo, orange zest, orange juice, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper. When the shrimp is cooled, add them to the sauce and toss to coat. Add the dill, capers and red onion. Toss well.

The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise chill and serve at room temperature.

Dawn's Notes:
I had this at a friend’s party and it knocked my socks off.  Definitely use fresh herbs. I used her notes and I adjust and combine citrus flavors to suit what I have in the house. Instead of all mayo use 1/2 cup mayo and 1/2 cup greek yogurt or I sometimes use kefir (my go-to breakfast routine). Can use lemon zest in lieu of orange. I thought of you as this is perfect for those days when you have company by the pool and want to have something refreshing.  I love this in lettuce wraps.  It’s springtime/summer goodness – the orange slices added to the sauce are a perfect compliment.  This you can make ahead that morning so it’s terrific for relaxing in the afternoon poolside.