Ingredients
- Kosher salt
- 2 cloves garlic
- 1 lemon, halved
- 1 teaspoon crushed chile flakes
- 2 pounds shrimp (21/25 count), peeled and deveined
- 2 scallions, finely chopped
- 1 small red onion, finely chopped
- 1 ounce capers
- 1 celery rib, chopped
- 30 cherry tomatoes, halved
- 1 teaspoon finely chopped fresh oregano
- 1 ounce olive oil
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
Directions
Bring a large pot of salted water to a boil over high heat. Add garlic cloves, lemon halves, and chile. Add in shrimp and simmer until pink, about 5 minutes. Remove and rinse under cold water.
In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.
In a small bowl, whisk together oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the salad and toss once more to incorporate. Cover and refrigerate until ready to serve.
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By lkrims_11347343
Boston, MA
on May 25, 2009
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I made this exactly as is, except I omitted the scallions because I did not have any. The red onion added lots of onion-y flavor, though. The only thing I changed is that I added additional red wine vinegar, lemon juice and olive oil. The small amount of dressing just did not give it enough "zip". I doubled the amount. Based on personal taste, I also added additonal salt and pepper. This recipe is definitely a winner and I am sure I will bring it to lots of picnics this summer.
By charrison_2387099
Ottawa, ON
on July 02, 2008
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I took this to a pot luck BBQ and it was a huge hit. Light, refreshing and full of flavour. I will put this in my regular rotation!
By springtimemist_...
Victorville, CA
on June 02, 2006
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I felt like I was back Santorini on a warm summers day!
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