One clove of garlic gives the shrimp a subtle flavor. If you like a heartier flavor, double the garlic in this recipe. I serve this as a first course, as a quick, light dinner, or as a leisurely weekend brunch. Add cherry tomatoes when they're in season. Serve on a bed of young field greens if you like.
900g Pound Medium shrimp (peeled, de-veined, and tails cut off)
4 Tablespoon Fresh Lemon Juice
1 Tablespoon Red Pepper Flakes
2 Scallions White and Tender Green Parts (finely chopped)
1 Cup Red Onion (finely chopped)
2 Tablespoon Capers (drained)
1 Celery Stalk (finely chopped)
30 Cherry Tomatoes (halved (optional))
2 Teaspoon Fresh Oregano (finely chopped)
3 Tablespoon Extra Virgin Olive Oil
Teaspoon Kosher Salt
Freshly Ground Black Pepper (to taste)
1 Tablespoon Red Wine Vinegar
2 Teaspoon Fresh Italian (Flat-Leaf) Parsley (finely chopped)
Instructions Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
Meanwhile, in a bowl, combine the garlic, 3 tablespoons lemon juice, and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes.
In a large bowl, toss together the shrimp with the marinade, the scallions, red onion, capers, celery, and tomatoes.
To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.
Recipe Compliments Cat Cora.
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