INGREDIENTS
1 tbsp
2 oranges, orange zest (from
1/4 cup
Dill, fresh
2 tbsp
Red onion
2 tbsp
Capers
3/4 cup
Vegenaise
1/4 tsp
Black pepper
1 tsp
Kosher salt
1/4 tsp
Red pepper flakes
1 tbsp
Olive oil
1 tbsp
White wine vinegar
2 tbsp
Orange juice, freshly squeezed
2 lb
S. (21/25 per pound) shrimp, deveined, peeled, and pat dried with paper towels