Marinated Shrimp Cretan Style In Salty Lemon Dip

Recipe Ingredients

		Salty Lemon Dip
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	59ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Chopped fresh oregano leaves
		= (or 1/4 tspn dried oregano)
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 teaspoons	10ml	Chopped capers - (optional)
		Shrimp
1 cup	237ml	Dry white wine
1/4 cup	59ml	Olive oil
4		Garlic cloves - minced or pressed
1/4 cup	10g / 0.4oz	Fresh flat-leaf parsley leaves - chopped, or
		Left whole
3/4 teaspoon	3.8ml	Chopped fresh oregano leaves
		= (or 1/4 tspn dried oregano)
2 teaspoons	10ml	Fresh lemon juice
1 lb	454g / 16oz	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	78ml	Salty Lemon Dip - (listed above)

Recipe Instructions

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.

Source:
The Los Angeles Times, 08-18-2004

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