SHRIMP SALAD!

i have a fond memory of visiting my aunt in colorado and eating lunch on her back patio, a lavender gin cocktail and shrimp salad. i’d never had shrimp salad before then but it quickly became a favorite. i’ve only ever had the Ina Garten version but it’s so good with the orange zest and fresh dill that i’ve never felt the need to branch out. sharing her recipe below which is easy and perfect for these balmy summer afternoons. i love the month of august, when summer has settled in and everything feels a little more relaxed and the pace of life a bit slower. we just got back from NYC and it was the perfect summer trip, we had lobster rolls and strolled around the city getting caught in two afternoon rainstorms, drank rum coconuts in a bar with no AC that felt like being on a tropical island and sat on the roof of our hotel with a cocktail in hand enjoying the buzz of the city. so needless to say, i’m on a summer high and encourage everyone to make this shrimp salad and sit outside with a cold drink soaking up the sun! – joanie

shrimp salad
recipe by Ina Garten
serves: 6

•2 1/2 pounds shrimp (12 to 15 count, this indicates the proper size of the shrimp)
• 1 tablespoon good olive oil
• salt + black pepper
• 1 cup g0od mayo
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1/4 cup fresh dill
• 2 tablespoons capers
• 2 tablespoons small diced red onion

• pre-heat oven to 400 degrees.

• peel and devein the shrimp. place them on a sheet pan with olive oil and salt and pepper. toss to coat. spread the shrimp in a single layer and roast for 6 to 8 minutes until just pink. allow to cool slightly

• meanwhile, make the sauce. in a large bowl, whisk together the mayo, orange zest, juice, vinegar, salt and pepper. when the shrimp are slightly cooled, add them to the sauce and toss.

• add the dill, capers, red onion and toss well. the flavors will improve if you allow the salad to rest at room temp for 30ish minutes.