This is a light, refreshing way to serve up lemon shrimp appetizers. It only take a few minutes to prepare the marinade but it needs about 4- 8 hours to steep.
So… MAKE AHEAD! You can thread the shrimp on skewers to serve or you can treat it like a shrimp salad and mound it on a bed of lettuce.
The recipe calls for fresh dill in the marinade. If I don’t have fresh dill available I mince up dill pickles and add to the marinade. I added some pickle slices to the skewers as well but that is totally optional. If you want to keep it really simple you could also serve it on a platter with picks for guests to spear their own.
If you buy cooked cleaned shrimp it takes no time at all to mix up the marinade. I have been making this for years and it gets rave reviews every time.
Wine Pairing for Lemon Dill Shrimp
The lemon and dill profile for these shrimp suggest you want something light and crisp so the acidity in the wine and shrimp have a similar ‘weight’. Pinot Grigio, Sauvignon Blanc or a light crisp Chardonnay would be good.
An Provence Rosé, which tends to be dry and a bit savoury would also be an ideal choice.
Pinot Noir perhaps on the red end.
The original recipe is from a book called Outdoor Entertaining by Elizabeth Sahatjian.
- 48 large shrimp cleaned and cooked
- 3 Tbsps Dijon mustard
- 2 lemons juice and zest
- 3 cloves garlic
- 1 red onion minced or sliced vertically
- 1 cup olive oil
- 2 Tbsps sweet red pepper minced
- 2 sprigs fresh dill or 2 large dill pickles minced
- Fresh ground pepper
- 12 bamboo skewers optional
- 6 dill pickles sliced 1" thick optional
- Mix all the ingredients and allow to marinate in a shallow dish about 8 hours.
- Thread skewers with a dill slice, shrimp and top with another dill slice. Alternatively you can serve on a platter with picks or mound on a bed of lettuce for a salad presentation.