The recipe was from Seattle Chef Ethan Stowell, proprietor of an assemblage of restaurants including Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile. His distinctive culinary style combines local, Pacific Northwest ingredients with his passion for Italian cuisine.
Grilled Shrimp with Oregano and Lemon
adapted from the July 2011 issue of Food & Wine Magazine
1/2 cup capers, drained and rinsed
1/2 cup oregano leaves
1 garlic clove, minced
3/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
Freshly ground pepper
2 1/2 pounds large shrimp, shelled and deveined
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 transfer them to a platter. Spoon the sauce on top and serve. Serves 8.
**The sauce can be refrigerated overnight. Bring it to room temperature before serving.