Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.

Step 2    

Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons 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. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.

Make Ahead

The sauce can be refrigerated overnight. Bring it to room temperature before serving.

Serve With

Crusty bread.

Suggested Pairing

When paired with seafood, zesty California Sauvignon Blanc acts a little like a spritz of lemon, which is especially nice with these fragrant grilled shrimp.

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