Shrimp Salad: Garidosalata (Cat Cora) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
kosher salt |
2 cloves garlic |
1 lemon, halved |
1 teaspoon crushed chile flakes |
2 pounds shrimp (21/25 count), peeled and deveined |
2 scallions, finely chopped |
1 small red onion, finely chopped |
1 ounce capers |
1 celery rib, chopped |
30 cherry tomatoes, halved |
1 teaspoon finely chopped fresh oregano |
1 ounce olive oil |
salt and freshly ground black pepper |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add garlic cloves, lemon halves, and chile. Add in shrimp and simmer until pink, about 5 minutes. Remove and rinse under cold water.
2. In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.
3. In a small bowl, whisk together oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the salad and toss once more to incorporate. Cover and refrigerate until ready to serve.
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