I picked up some cooked and deveined shrimp, expecting to do the usual and dunk them in horseradish and ketchup. But because I have been on a dill kick (more than usual, anyway) this past week, I decided to use up the remaining fresh herb on shrimp tonight.
To my friends who don't like dill, this may not be the recipe for you.
I thawed about half the shrimp from the bag in cool water in the sink and prepared the marinade.
Into a shallow, rectangular pyrex dish I put
the juice from one lemon (warmed up the lemon in the microwave to ensure the juices were flowin')
a generous portion of salt and pepper
~2 tablespoons of olive oil
1 clove of garlic, minced
~2 tablespoons of fresh dill
and mixed with a whisk. I put my shrimp into the dish, covered it, and placed it into the fridge for about 20 minutes when I went to work on my mushrooms (sliced and placed into medium hot pan with 1T olive oil and 1.5T butter).
I put the shrimp on a baking sheet lined with aluminum foil and placed them in the oven @ 350F for about 5 minutes then broil for ~4 minutes just to crisp them a bit.
I think the shrimp could use some sort of yogurt cucumber dip or a pasta/veggie medley for a more complete meal next time. All things considered though, it was yummy :-)
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