Each Friday, I offer a recipe to tackle during the weekend. Today's recipe is versatile shrimp salad recipe that my husband requests and I love during the heat of summer. This shrimp salad can be served over mesclun greens as an entree or on skewers with sugar snap peas as an appetizer or for a picnic lunch. This recipe comes from "The Silver Palate Cookbook," by Julee Rosso and Shelia Lukins.
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon finely minced garlic
2 tablespoons finely minced shallots
1 3/4 pound large raw shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 tablespoons fresh lemon juice, or more to taste
2 tablespoons finely chopped fresh dill
In a large skillet over low heat, heat the butter and olive oil. Add the garlic and shallots and saute for 2 minutes without browning.
Add the shrimp, increase the heat slightly and cook until the shrimp are just done, about 4 minutes. Add salt and pepper and toss well. Transfer to a bowl, scraping in all the sauce.
Add the lemon juice and dill. Toss together well. Cover and refrigerate 3 to 4 hours before serving. Adjust the seasonings and serve.
Note: If you would like to add sugar snap peas, blanch those for a minute or two in boiling water. Drain. Add to shrimp at same time as lemon juice and dill. Let marinate. I put them on skewers after they are marinated.