Shrimp and Caper Salad

Shrimps are a great weight-loss food. They are high in protein yet low in fat and also high in iodine and zinc which help to keep our thyroid healthy. Please find ethically caught shrimp that did not cause damage to the seabed. 

Ingredients:
900g Pound Medium shrimp wild-caught (peeled, de-veined, and tails cut off)
1Clove Garlic (minced)
4 tbsp Fresh Lemon Juice
1 tbsp Red Pepper Flakes
2 Scallions White and Tender Green Parts (finely chopped)
1 Cup Red Onion (finely chopped)
2 tbsp Capers (drained)
1 Celery Stalk (finely chopped)
30 Cherry Tomatoes (halved (optional))
2 tsp Fresh Oregano (finely chopped)
3 tbsp Extra Virgin Olive Oil
Tsp Kosher Salt
Freshly Ground Black Pepper (to taste)
1 Tablespoon Red Wine Vinegar
2 Teaspoon Fresh Italian (Flat-Leaf) Parsley (finely chopped)

Directions:

1. 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.
2. 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.
3. In a large bowl, toss together the shrimp with the marinade, the scallions, red onion, capers, celery, and tomatoes.
4. 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 on a bed of greens. Serves 4.