Shrimp Salad: Garidosalata

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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