Peachy the Magazine Fall 2017 - Page 64

GRILLED SHRIMP WITH OREGANO AND LEMON Makes 8 servings ½ cup salted capers, rinsed, soaked for 1 hour and drained ½ cup oregano leaves 1 garlic clove, minced Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve. Recipe from Ethan Stowell, Food & Wine ¾ cup extra-virgin olive oil 1 teaspoon finely grated lemon zest 3 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper 2 ½ pounds large shrimp, shelled and deveined On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mix- ture 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. Light a grill. In a large bowl, toss the shrimp with the remaining 2 table- spoons 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. 62 PEACHYTHEMAGAZINE.COM MAKE AHEAD: The sauce can be refrigerated overnight. Bring it to room temperature before serving.