| Requirements of the recipea) Olive oil- ten tablespoons | | | | heated in a large vessel or one may say a large |
| 1. b) Uncooked shrimp- one and a half. The shrimp | | | | skillet.b) Now season the shrimp with a little quantity of |
| should be properly peeled & | | | | pepper and salt. After seasoning of the shrimp put it |
| deveined.c) Lemon juice- three | | | | into the skillet. Fry the shrimp for around three minutes. |
| tablespoonsd) Dijon mustard- two tablespoonse) Fresh | | | | The shrimp must be fried only till the center, after that |
| dill (chopped) – two tablespoonsf) garlic- two | | | | transfer the shrimp to the plate.c) Now mix lemon juice, |
| cloves.g) Lemon peel (grated) – one tablespoon | | | | Dijon mustard, fresh dill (chopped) garlic- two cloves. |
| H) drained capers- one fourth cupi) Green onions- | | | | Lemon peel (grated) and drained capers in a large |
| twok) lettuce- one bunchl) lemon- onem) Dill sprigs | | | | mixing bowl. Now mix all the above ingredients into oil. |
| Nutrition Info | | | | Oil is used basically for the seasoning of the dish, after |
| Nutrient value of the dish | | | | that add pepper and salt.d) Next mix the above |
| Calorie content: 231 kilocalorie | | | | prepared mixture to the cooked shrimp. Now to it add |
| Carbohydrate content: 3 grams | | | | juices, green onions and capers. Keep the dish to cool |
| Fiber content: 1 gram | | | | down a little.e) After the dish cools down cover the |
| Fat content: 18 grams | | | | dish. Now keep the dish in the refrigerator for at least |
| Protein content: 14 gramssugar content: 0 grams | | | | three hours. One can refrigerate for up to twenty four |
| How to cook this disha) Firstly Heat around two | | | | hours.f) Arrange a few lettuce leaves on around eight |
| tablespoons of oil over a medium flame. Oil must be | | | | plates. Place the shrimp and then garnish it. |