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.
1/2 cup Salt-Packed Capers (Rinsed and Drained)
11/2 cups Oregano Leaves (Fresh)
1 clove Garlic (Minced)
3/4 cups Extra Virgin Olive Oil (Divided)
1 teaspoon Lemon Zest (Finely Grated)
3 tablespoons Lemon Juice (Freshly Squeezed)
Fresh Ground Pepper
2-1/2lb Large Shrimp (Shelled and Deveined)
The sauce can be refrigerated overnight. Bring it to room temperature before serving.
On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 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 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 with crusty bread..