Recipe courtesy of Cat Cora

Shrimp Salad: Garidosalata

Name: Shrimp Salad: Garidosalata
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

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Level: Easy
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 4 to 6 servings

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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.