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CrabFest 2021


Oregano and Lemon Grilled Shrimp

Serves 2



  • 1/8 cup organic extra light olive oil
  • 1 tbsp white wine
  • ½ tsp organic lemon zest


  • ¼ cup salted capers, rinsed and soaked for 1 hour, drained
  •  ¼ cup fresh oregano leaves
  • 1 organic garlic clove, pressed
  • ½ cup organic extra light virgin olive oil
  • 1 tsp organic finely grated lemon zest
  • 2-1/2 tbsp freshly squeezed organic lemon juice
  • Freshly ground pepper
  • ½-3/4 lb large shrimp, shelled and deveined
  • Salt


  • Brine shrimp in 1/8 cup extra light olive oil, salt and pepper, 1 tbsp white wine, and ½ tsp lemon zest for at least an hour.
  • On a cutting board, finely chop the rinsed and drained capers with the oregano leaves and garlic. Transfer mixture to a bowl and stir in ½ cup extra light olive oil, along with lemon zest and juice. Season with pepper.
  • Slide shrimp onto metal skewers and grill over high heat turning once until shrimp are lightly charred and cooked through, about 3 minutes per side.
  • Remove shrimp from skewers and place on serving dish. Spoon sauce over shrimp.

SD! Test Kitchen/August 2021

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