The sauce for this Grilled Shrimp with Oregano and Lemon dish 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. This dish can be made all year round by simply taking the grilling indoors with a grill pan.
Clams and pork always make for a fantastic dish. We’ve added chorizo to give this dish a Spanish flair. Whatever you do, make sure you have plenty of bread to mop up all of the delicious broth infused with garlic, wine, clam juice, and sausage. And though far from necessary, the Copper Cataplana makes for a stunning presentation.