Seattle DINING! logo


 

ADVERTISING
CrabFest 2021

 

Oregano and Lemon Grilled Shrimp

Serves 2

Ingredients

Brine

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

Shrimp

  • 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

Method

  • 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


We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

Bargeen-Ellingson

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!