Ingredients
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2 tablespoons olive oil
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40 large shrimp, peeled and deveined
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2 garlic cloves, minced
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1/2 medium red onion, very thinly sliced
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2 teaspoons kosher salt
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1/2 cup mayonnaise
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3 tablespoons lemon juice
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2 tablespoons fresh dill, minced
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2 tablespoons capers, drained
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2/3 cup fresh parsley, finely chopped
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1 jalapeno pepper, seeded and minced
Instructions
- Heat oil in a large, heavy skillet over high heat.
- Add shrimp and saute until done.
- Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
- Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
- Whisk mayonnaise and remaining ingredients in a large bowl.
- Add shrimp and onion; mix to coat shrimp with dressing.