Cold Shrimp Salad with Capers and Dill

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, sauce rinsed off, or 1 jalapeno chile; stemmed, seeded, and chopped very fine
1 small bunch parsley, large stems removed, leaves and small stems chopped fine
2 cloves garlic, minced and crushed to a paste with the side of a chef’s knife
2 tablespoons capers, drained
2 tablespoons fresh dill, minced
2 tablespoons olive oil
2 teaspoons coarse salt
3 tablespoons fresh lemon juice
40 large or 30 jumbo shrimp, peeled and deveined (deveining optional)
½ cup mayonnaise, preferably homemade
½ medium red onion, sliced as thinly as possible

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