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Grilled Shrimp with Oregano and Lemon

FOOD & WINE Wine Club Grilled Shrimp with Oregano and Lemon FOOD & WINE Wine Club Grilled Shrimp with Oregano and Lemon
The sauce for this shrimp is a simple version of Italy’s salmoriglio, typically made with lemon and herbs in a mortar.
Servings: 8 Servings
Active Time:
Total Time: 1 hour 30 minutes
½ cup salted capers—rinsed, soaked
for 1 hour and drained
½ cup oregano leaves
1 garlic clove, minced
¾ cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed
lemon juice
Freshly ground pepper
2½ pounds large shrimp, shelled and deveined
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 ½ 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. —Ethan Stowell

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

SERVE WITH Crusty bread.