Winter months in the Caribbean are the busiest. It is the peak season. People, who are fed up with cold, come down here to take a break from wearing coats, dealing with snow, winter traffic, etc.

My husband, Dwight, works at a resort on the island we live on. Therefore, this “busyness” translates into our lives as him being at work almost all the time. Lately, he can barely take a day off.

Do not get me wrong, I am not complaining. I am very well aware of the fact that when you work in hospitality (especially in a management role) your life is all about your job. The good thing is that he loves what he does.
This past week was no different. Except, he was able to get a day off. He spent most of his day off on the couch reading, taking naps, and just relaxing. After two years of being married to him, I knew that he needed his “me” time. I let him do his thing.
Though all I wanted was to talk to him… But I knew that my time would come.

As I knew he was going to get hungry, I decided to make a quick salad. A salad that I have had my eyes on for a while: Ina’s Roasted Shrimp Salad.It is an easy and quick shrimp salad, flavored with freshly squeezed orange juice and orange zest.
I quickly roasted some shrimp. As it was roasting, I put together the dressing made up of vegenaise, red onions, orange juice, fresh dill, and capers. Once the shrimp is roasted, I added them into the sauce.
In order for all the flavors to marinade, I placed it into the fridge. I also put a bottle of Chardonnay in there.
Later in the afternoon, he was hungry. He was recharged and ready to play. We opened the chilled bottle of wine.
It was not long after the whole salad was gone. He said the orange gives it a surprising, unusual kick. I could not agree more.

We talked and laughed for hours that evening. It reminded me, once again, how much I love my best friend and our times together.
Roasted Shrimp Salad
Ingredients
- 2 lbs. 21 – 25 per pound shrimp, deveined, peeled, and pat dried with paper towels
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup vegenaise or mayonnaise
- 1 tablespoon orange zest from 2 oranges
- 2 tablespoon orange juice freshly squeezed
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon white wine vinegar
- 1/4 cup fresh dill chopped
- 2 tablespoon capers drained
- 2 tablespoon red onion chopped finely
Instructions
- Heat oven to 400 degrees.
- Place the shrimp on to a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 7-8 minutes, making sure to turn once during cooking.
- Mix vegenaise, orange zest, orange juice, white wine vinegar, dill, capers, and red onion in a large bowl.
- Add shrimp. Stir gently to make sure that the shrimp is coated with the vegenaise mixture. Taste for seasoning and add more if necessary.
- Cover with stretch film and refrigerate for at least 2 hours before serving.
- Sprinkle it with red pepper flakes, if using.
Nutrition
Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.
Jake
I’m curious – what is your position at the hotel? This recipe looks amazing – nice and simple. I’ll let you know how it goes after I try it!
Jake
am I crazy or would pineapple be insanely good in this?
Aysegul Sanford
No you are not crazy. It is worth a try… Maybe pineapple instead of orange??! Himmmmmm now that I think about it, pineapple with cilantro and lime. What do you think?
Cheers from the Sunny Caribbean!!
Ice
Aysegul Sanford
Hi Jake,
I do not work for the hotel. My husband does.
Thank you so much for the great comments about this recipe. It is really delicious and simple.
Let me know how it turns out!
Cheers!
Ice
Serra
Harika! Sayfayı yeni keşfettim ve çok sevdim. İngiltere’deyim 3 aydır, bu tarifi mutlaka deneyeceğim!
Diğer okuyuculara ayıp olmasın;
Amazing! Newly discovered your page and I loved it. I’m in Britain for 3 months now, and I will definitely try this recipe!
Aysegul Sanford
Merhaba Serra,
Sayfami begendigin icin cok tesekkur ederim. Blogging epeyi zor ama cok keyifli bir is.
Evet bu karidesli salata harika. Portakalin verdigi aroma inanilmaz..
Inglitere’ye Karayipler’den sevgiler & selamlar.
Aysegul
Monica
I think I will make this dish soon as shrimp is my favorite seafood. I am amazed at the beautiful shrimp you were able to find there! Also, enjoyed your story of Dwight’s day off. Sounds very much like the island life I remember :).
Aysegul Sanford
Hi Monica,
This salad is amazing. The orange is the superstar of this recipe.
Try it and you will agree.
Love,
Ice