- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.
Ingredient:
- 1/2 cup salted capers, rinsed, soaked for 1 hour, and drained
- 1/2 cup oregano leaves
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil, divided
- 1 teaspoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper
- 2 1/2 pounds large shrimp, shelled and deveined
- Kosher salt
- Crusty bread, for serving
