Ελληνικά Deutsche
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Marinated shrimp with capers and dill

7 Tbs Greek Artisans Early Harvest extra virgin olive oil
500 gr large uncooked shrimp, peeled, deveined
3 Tbs fresh lemon juice
2 Tbs Dijon mustard
2 Tbs chopped fresh dill
2 large garlic cloves, minced
1 Tbs grated lemon peel
3 Tbs rinsed Santorini capers
2 green onions, thinly sliced
1 lemon, cut into rounds & fresh dill sprigs, for decoration (optional)
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ingredients
7 Tbs Greek Artisans Early Harvest extra virgin olive oil
500 gr large uncooked shrimp, peeled, deveined
3 Tbs fresh lemon juice
2 Tbs Dijon mustard
2 Tbs chopped fresh dill
2 large garlic cloves, minced
1 Tbs grated lemon peel
3 Tbs rinsed Santorini capers
2 green onions, thinly sliced
1 lemon, cut into rounds & fresh dill sprigs, for decoration (optional)
instructions

Heat 2 tablespoons oil in heavy large frying pan over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to pan and sauté until just opaque, about 3 minutes. Transfer to plate. Mix the next 5 ingredients in large bowl. Add 5 tablespoons oil whilst mixing; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.

Garnish with lemon rounds and fresh dill sprigs, if desired.

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