Step 1: Ingredients
2 lbs of shrimp (15 ct per pound)
Extra Virgin Olive Oil
Mayonaise (I used olive oil mayo)
dill (If you have fresh use it, it tastes better)
white wine or champagne vinegar
Optional: Fried Won Tons
Step 2: Roast the shrimp
To really get great flavor, Lord Ina suggests to roast shrimp instead of steam or boil. Makes sense right? Well the shrimp comes out incredible when you roast it.
Preheat your oven for 425F
Peel and wash shrimp. I take off the tails too.
Pat dry and place on baking sheet. Mix about 2 tbls of olive oil and about a tsp of salt and pepper and coat the shrimp evenly.
Place shrimp in one layer on baking sheet, but don't over crowd. I find that they tend to steam more, rather than roast when the pan is too crowded with shrimpies.
Bake for about 10 min keeping a close eye on them. You don't want to overcook them. No one likes rubbery shrimp.
Step 3: The sauce
While the scrimps are baking, you can whip up the sauce.
There is really no wrong way to do this. Just make the sauce to your specs. If you like it thick, use less liquid to thin out the mayo. If you want it less "mayo-ee," add more liquid.
In a bowl, mix about 3/4 cup of mayo, dill, a splash of white wine vinegar, lime juice (this also keeps the avocado from browning) and mix. If it is still a tad thick for your liking, you can add a small splash of milk. To get the consistency below, I added milk.
Add chopped red onions,
My only recommendation is to avoid salting the sauce until it has had time to cool. The shrimp is salted, and if you add salt to the sauce now, you could end up over doing it.