It’s a strange thing when you start eating pretty clean…
Your taste buds adjust and change and suddenly even the simplest of foods tastes different. Taste better!
And cravings signify what your body really needs in nourishment. And you can actually hear those cravings and act on them.
For example, over the past few months of cleaner, whole food eating, I’ve craved a few very different things than I normally eat, or ever want. Shrimp has been the main thing! Grilled garlicy shrimp, to be exact. I don’t know why but who am I to mess with what my body wants? She has a mind of her own and she’s feisty!
Thus, shrimp has been grilled quite a few times for dinner over the past few weeks.
And thus (again), grilled shrimp with the most amazing lemon caper dressing was born.
Feel free to grill anything else aside those lovely garlic shrimp. I love adding halved zucchini and onions to the grill and dousing with this lemon drizzle. Delish!
Grilled Garlic Shrimp with Lemon Oregano Caper Drizzle
- 1 1/2 lb. shrimp
- 2 cloves garlic, finely chopped
- 1/4 cup salted capers, drained
- 1/4 cup fresh oregano leaves or 3 tbsp dried
- 1/4 cup extra-virgin olive oil
- 1 tsp finely grated lemon zest
- 3 tbsp freshly squeezed lemon juice
- 1/4 tsp red pepper flakes
- freshly ground pepper and salt, to taste
In a colander, rinse your shrimp well and set aside.
Finely chop the garlic, drained capers and oregano leaves (omit if using dried oregano). Combine HALF of garlic, and all of the capers and oregano into a small bowl. Stir in the olive oil, lemon zest and half of the lemon juice. Season the sauce with pepper and salt. Set your Lemon-Oregano-Caper sauce aside for the flavors to mingle and get cozy with each other. 🙂
In a large bowl, toss the shrimp with the remaining half of chopped garlic and lemon juice then season lightly with salt and pepper.
Line a baking sheet with tin foil and thread the shrimp onto metal skewers.
On the grill:
Light and pre-heat your grill. Place shrimp skewers onto grill. Over high heat, grill for 3 minutes per side, turning once, until the shrimp are lightly charred and cooked through (total of 6ish minutes). Remove the shrimp from the skewers and transfer to a platter. Serve immediately with lemon-oregano-caper sauce.
In the oven:
Preheat the oven to broil on high heat, making sure to move a rack to the top near the broiler. Line the shrimp skewers onto the foil-lined baking sheet, spacing slightly apart so none touch.
Bake shrimp under the broiler for 3-4 minutes per side, flipping once, until slightly charred.
Remove the shrimp from the skewers and transfer to a platter. Serve immediately with lemon-oregano-caper sauce.