Baked Shrimp Salad

Ingredients:

• 1.1 kg shrimp (12/15)
• 1 tbsp. l. olive oil
• 1 cup mayonnaise
• 1 tbsp orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice
• 1 tbsp. white wine vinegar
• 1/4 cup chopped fresh dill
• 2 tbsp. capers, dried
• 2 tbsp red onion, diced into small cubes

Preparation:

1. Preheat oven to 200°C.
   
   Peel and devein the shrimp. Place them on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread the shrimp in a single layer and bake for 6-8 minutes, until pink, firm, and cooked through. Let cool for 3 minutes.
2. Meanwhile, prepare the sauce. In a large bowl, combine the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Once the shrimp have cooled, add them to the sauce and toss. Add the dill, capers, and red onion and mix well. Let the salad sit at room temperature for 30 minutes for an even better flavor. Alternatively, refrigerate and bring to room temperature before serving.