“My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip,” says Robert Randolph of Perdido Beach, Alabama. “I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish.”
Makes 8 first-course servings.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate.
Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp andaccumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.