Grilled Shrimp with Oregano and Lemon

Ingredients

• 0.5 cup capers salted rinsed drained for 1 hour and
• 1  garlic clove minced
• 3 tablespoons juice of lemon freshly squeezed
• 1 teaspoon lemon zest finely grated
• 0.8 cup olive oil extra-virgin
• 0.5 cup oregano leaves 
• 30 servings pepper freshly ground
• 30 servings salt 
• 2.5 pounds shrimp shelled deveined

Equipment

• bowl
• grill
• skewers
• cutting board
• metal skewers

Directions

1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic.
2. 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.
3. 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.
4. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.