Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra-virgin olive oil
  • ½ tsp (3g) sweet paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 2 stalks (60g) celery, finely diced
  • ½ cup (75g) red onion, finely minced
  • 1 medium (120g) red bell pepper, diced
  • ¼ cup (15g) fresh Italian parsley, chopped
  • 2 tbsp (15g) capers, drained
  • ½ cup (120ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 cloves (6g) garlic, minced
  • ¼ tsp (1g) red pepper flakes
  • 1g salt
  • 1g pepper

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 2 tbsp olive oil, paprika, salt, and pepper.
  2. Heat a skillet over medium-high heat; add shrimp in a single layer. Sear for 1-2 minutes per side until bright, opaque pink, then immediately remove from heat.
  3. In a large mixing bowl, combine the diced celery, red onion, bell pepper, parsley, and capers.
  4. In a small bowl or jar, whisk together the remaining ½ cup olive oil, lemon juice, zest, minced garlic, and red pepper flakes until smooth and slightly thickened.
  5. Add the seared shrimp to the bowl of vegetables, pour the lemon-olive oil dressing over the mixture, and toss gently to combine.