GRILLED SHRIMP WITH OREGANO AND LEMON
Makes 8 servings
½ cup salted capers, rinsed, soaked
for 1 hour and drained
½ cup oregano leaves
1 garlic clove, minced
Remove the shrimp from the skewers
and transfer them to a platter. Spoon
the sauce on top and serve.
Recipe from Ethan Stowell, Food & Wine
¾ cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed
lemon juice
Salt and freshly ground black pepper
2 ½ pounds large shrimp, shelled
and deveined
On a cutting board, finely chop the
drained capers with the oregano
leaves and garlic. Transfer the mix-
ture to a bowl and stir in ½ cup plus
2 tablespoons of the olive oil, along
with the lemon zest and lemon juice.
Season the sauce with pepper.
Light a grill. In a large bowl, toss the
shrimp with the remaining 2 table-
spoons of olive oil and season lightly
with salt and pepper. Thread the
shrimp onto metal skewers and grill
over high heat, turning once, until the
shrimp are lightly charred and cooked
through, about 3 minutes per side.
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MAKE AHEAD: The sauce can be
refrigerated overnight. Bring it to room
temperature before serving.