Shrimp with Caper Dressing

Serves 10 to 12

Ingredients:

1 tsp salt
2 lbs. medium shrimp, shelled and de-veined
1/2 lemon, seeded and sliced into 4 wedges

Dressing ingredients:

1/4 cup fresh lemon juice
1/2 cup olive oil
1 tbsp Dijon mustard
1/2 cup Italian parsley leaves, well packed
3/4 cup celery, cut into 1/2 inch pieces, strings removed
3/4 cup scallions, cut into 1 inch pieces
1 tsp. salt
1 tsp. freshly milled black pepper
1/4 cup capers, rinsed and well drained
1 medium head romaine lettuce (about 1 pound) garnish

Directions:

In a 5 quart pot, bring 3 quarts of water to a boil and add 1 tsp salt.  Place shrimp in pot and cover.  As soon as water returns to a boil, uncover and cook shrimp just until they turn pink, about 2 minutes; do not over cook or shrimp will be tough.  Drain in a colander and rinse under cold water.

Place shrimp in a 3 1/2 quart jar, layering lemon wedges in between.  Fill jar with cold water, cover and refrigerate for at least 6 hours or overnight.

Make dressing:

Place all ingredients except capers in food processor fitted with metal blade.  Run machine nonstop until the dressing is creamy and vegetables and parsley are finely minced.  Transfer to a bowl and mix in capers. (Dressing can be made one day ahead, covered and refrigerated)

Discard any bruised outer leaves from romaine.  Trim tough bottom ends and wash several times in cold water to remove grit.  Spin dry in a salad spinner or blot with paper towel.

Two hours before serving, drain shrimp, discard lemon and blot shrimp thoroughly dry with paper towel.

In a large bowl, combine shrimp with dressing, cover with plastic wrap, and refrigerate for 2 hours (do not marinate any longer or shrimp will become soggy)

To serve, arrange a border of romaine on a platter.  Toss shrimp in marinade again and pile in center of platter.  Serve with toothpicks.