Roasted Jumbo Shrimp with Potatoes & Capers

If you like good Shrimp this might be your new favorite recipe.....Serve with a nice Salad, a good artisan loaf of bread, and a fine wine......Mmmmmm!!!

ROASTED JUMBO SHRIMP WITH POTATOES & CAPERS:

1 1/2 lbs. Jumbo Shrimp, peeled, deveined
3 T. olive oil
4 cloves minced garlic
1 T. lemon zest
2 T. lemon juice
1 tsp. salt (or salt to taste for capers do add salt)
fresh ground pepper
3 med. Yukon gold potatoes sliced 1/4 inch thick
2 T. capers

Preheat oven to 450 degress. Combine shrimp with oil, garlic, lemon, salt and pepper. Toss and refrigerate. Rub a 9x13 inch baking dish with oil. Arrange potatoes slightly overlapping over bottom of baking dish. Drizzle with oil. Roast 15 minutes or until tender. Top with shrimp and marinade. Cook 10 minutes until shrimp is opaque and roasted. Remove from oven, sprinkle with capers.

North Carolina Style Salad

Here is a recipe for you to add those Sunflower Seeds that are known to be so good for you.

1/2 lb. fresh green beans. cooked crisp/tender
8 C. torn Boston lettuce
8 slices bacon, cooked crisp
1 sm. red onion, sliced
1/2 C. Sunflower Seeds
In a large bowl, combine green beans, lettuce, bacon, onion and sunflower seeds.

Dressing:

2/3 C. Extra Virgin Olive Oil
1 clove garlic, minced
1/3 C. Balsamic Vinegar (or wine vinegar)
1 tsp. dill weed
1/2 tsp. Salt
In a separate container, combine oil, garlic, vinegar, dill weed and salt. Shake and pour over salad mixture just before serving.