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.