INGREDIENTS
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2 1/2 pounds (12 to 15 count) shrimp
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1 tablespoon good olive oil
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Kosher salt and freshly ground black pepper
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1 cup good mayonnaise
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1 tablespoon orange zest (2 oranges)
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2 tablespoons freshly squeezed orange juice
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1 tablespoon good white wine vinegar
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1/4 cup minced fresh dill
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2 tablespoons capers, drained
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2 tablespoons small-diced red onion