Cretan Shrimp in Salty Lemon Dip


Lemon Dip
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh oregano leaves
  • 1/4 teaspoon freshly ground white pepper
  • teaspoons chopped capers
  • 1 cup dry white wine
  • 1/4 cup olive oil
  • 4 cloves garlic, minced or pressed
  • 1/4 cup fresh flat-leaf parsley leaves, chopped or left whole
  • 3/4 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried
  • 2 teaspoons fresh lemon juice
  • 1 pound medium to large raw shrimp, deveined and rinsed.
  • 2 tomatoes, each cut into 6 wedges
  • 18 kalamata, cracked green or other good olives
  • 1/3 cup salty lemon dip


Lemon dip: Whisk together and store covered in refrigerator. Shrimp: Place the wine, oil, garlic, parsley, oregano and lemon juice in saucepan and bring to a boil over high heat. Add the shrimp, reduce the heat and simmer, stirring, until the shrimp begin to turn pink, 1 1/2 to 3 minutes depending on size. Transfer the shrimp and the cooking liquid to a bowl and refrigerate, covered, until well chilled, up to several hours. When ready to serve, drain shrimp, arrange with tomato wedges and olives and drizzle dip overtop. Serves 6.