Marinated Shrimp Cretan Style In Salty Lemon Dip

By á-170456

Ingredients

• SALTY LEMON DIP:
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh oregano leaves (or 1/4 tspn dried oregano)
• 1/4 teaspoon freshly-ground white pepper
• 2 teaspoons chopped capers (optional)
• SHRIMP:
• 1 cup dry white wine
• 1/4 cup olive oil
• 4 garlic cloves 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 tspn dried oregano)
• 2 teaspoons fresh lemon juice
• 1 pound medium to large raw shrimp shells on, deveined and rinsed
• 2 tomatoes each cut 6 wedges
• 18 kalamata, Amfissa, cracked green or other good olives
• 1/3 cup Salty Lemon Dip (listed above)

Details

Servings 6

Preparation

Step 1

Salty Lemon Dip: Whisk the lemon juice, olive oil, salt, oregano, pepper and capers together in a small bowl, making sure to blend the salt thoroughly. Use right away or store, covered, in the refrigerator for up to 3 days.

Shrimp: Place the wine, oil, garlic, parsley, oregano and lemon juice in a nonreactive skillet or 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 the shrimp. Divide them among individual plates, placing them tails up. Arrange the tomato wedges and olives around the shrimp. Drizzle the lemon dip over all and serve right away.

This recipe yields 6 servings.

Each serving: 261 calories; 10 grams protein; 5 grams carbohydrates; 1 gram fiber; 20 grams fat; 3 grams saturated fat; 90 mg. cholesterol; 419 mg. sodium.