"The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish...."
INGREDIENTS
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1/2 cup salted capers?rinsed, soaked for 1 hour and drained
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1/2 cup oregano leaves
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1 garlic clove, minced
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3/4 cup extra-virgin olive oil
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1 teaspoon finely grated lemon zest
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3 tablespoons freshly squeezed lemon juice
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Freshly ground pepper
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2 1/2 pounds large shrimp, shelled and deveined
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Salt