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Cretan Shrimp in Salty Lemon Dip

Ingredients

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

Directions

Directions
<strong>Lemon dip:</strong> Whisk together and store covered in refrigerator. <strong>Shrimp</strong>: 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.