This simple dish is full of bright flavors and cooks so quickly. The sauce works well with any fish and can be made ahead of time. I love it served with a crusty bread, but would be delicious with rice, pasta or even served on top of a salad.

Tips:

• For non-fish lovers this sauce is delicious on grilled meat too. My family had it over chicken and mopped it up with crusty bread.

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

• If you don’t have a grill, you can sauté the shrimp or broil them. At that point, it’s not necessary to skewer them. You want to see the head and tail touch on the shrimp and they will be a pink/red color.

Greek Grilled Shrimp

Recipe from Food and Wine

Serves 4-6

PREP 15 minutes

COOK 6 minutes

INGREDIENTS

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

1 teaspoon finely grated lemon zest

3 tablespoons freshly squeezed lemon juice

Freshly ground pepper

2 1/2 pounds large shrimp, shelled and deveined

Salt

INSTRUCTIONS

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.   

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.