Seafood Salad With Lemon Dill Vinaigrette Recipes

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
• Prepare all the vegetables and toss together.
• Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
• Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Steps:

• Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
• Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
• Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

LEMON DILL VINAIGRETTE

Steps:

• In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
• Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
• Refrigerate leftovers, allow to come to room temperature before serving.