Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day. Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired. Makes 8 first-course servings. Bon Appetit November 1999 Per serving: 1283 Calories (kcal); 137g Total Fat; (92% calories from fat); 5g Protein; 21g Carbohydrate; 0mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 27 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (891g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 329 (88%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 1704.6mg||59 %|
|Potassium 230.4mg||6 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 9.7g|
|Protein 4.2g||6 %|
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Calories per serving: 376
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