Shrimp lettuce wraps with dill and mustard

The following recipe is another one that was in a fresh herbs package I bought for another recipe. I actually made this with the intent on having it for dinner but something came up so I had it for lunch instead.

Review: The shrimp actually tasted better then I thought they would. I'm not a big fan of mustard or of green onions but I certainly did not taste the mustard and the onions were not overpowering for me. It was quite runny so make sure you have a napkin. You actually could probably use half the amount of ingredients the recipe calls for besides the shrimp. I used two bags of medium sized shrimp that had 51-60 shrimp in each bag (so the packaging said) but any size shrimp and any amount is OK.  The recipe says to serve the shrimp cold but with the already cold lettuce, I personally thought it was a little chewy. I think had I warmed the shrimp it would have been better because it would have had the hot-cold contrast between the lettuce and the shrimp. Next time I make this I probably will serve the shrimp warm. I also might either reduce the amount of green onions or leave them out all together. Like I said they weren't overpowering but when I bit into one I didn't really like it (if you like green onions though you won't have a problem with it). I also did not include the capers or the grated lemon peel in the recipe. I had capers once in another recipe I made and didn't like them at all so I just left them out of this one; however, if you haven't had capers then like I said in the other recipe, try them. All-in-all, this was a good, healthy meal that actually might make a better lunch then a dinner.

Recipe:

• 1/4 cup extra virgin olive oil
• 1 1/2 pounds large uncooked shrimp, peeled and deveined (any size and amount of shrimp is fine)
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh dill
• 3 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 2 tablespoons dijon mustard
• 1/4 cup drained capers (optional)
• 2 green onions, thinly sliced
• 1 head butter lettuce, leaves separated

Heat 2 tablespoons of oil in a large skillet over medium high heat. Sprinkle thawed shrimp with salt and pepper then add to the skillet and saute until just opaque in center, about 3 minutes. Transfer to a plate (I left the shrimp in the skillet to pour into the bowl instead of dirtying another plate). Whisk the next 5 ingredients in a large bowl (I chopped all the ingredients before I started the shrimp). Whisk in 8 tablespoons of oil. Season with salt and pepper. Mix in the shrimp and accumulated juices, capers (if you use them) and green onions. Cool slightly, then cover and refrigerate for at least 3 hours and up to 1 day (although if it refrigerates longer it won't hurt anything). Arrange the butter lettuce leaves on plates and top with shrimp. Drizzle with more marinade if desired (you won't have to though if it's like mine because the liquid is still prevalent).