Grilled Shrimp with Oregano and Lemon - Game Day Grilling Series

The end of summer means football season! That means tailgating, cheering on your favorite team, and eating everything you can while the weather still allows it. The Game Day Grilling Series brings a dish that will hold its own for the football festivities - Grilled Shrimp with Oregano and Lemon. Salty capers give it a burst of flavor, lemon adds just the right amount of tangy zest, and aromatic garlic and oregano bring it all together for a sensory frenzy. Being an addictive finger food, these shrimp will go fast, so you better make a double or triple batch. Maybe even more if you're having guests.

The secret of this dish is two-fold: fresh shrimp and a light Italian sauce. Freshness is king whenever we talk about seafood, so find the best product you can because you can taste the difference. The dressing features diced capers, garlic, oregano combined with olive oil, lemon juice, and lemon zest. Salty and tangy, the sauce lifts the shrimp with a refreshing zing. Grill the shrimp over high heat for a plump and juicy texture for just a few minutes per side. Toss the shrimp with the sauce and serve for the ultimate game day party food.

The sauce may also be spooned over grilled swordfish or any other meaty fish if you want to have a more sophisticated dining experience as your teams battle it out with blood, sweat, and tears; to each their own.

Serves 6-8

Grilled Shrimp with Oregano and Lemon Ingredients

  • 1/2 cup salted capers—rinsed, soaked for one hour, and drained
  • 1/2 cup oregano leaves
  • 1 garlic clove, minced
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • Freshly ground pepper
  • 5 pounds large shrimp, shelled and deveined
  • Salt

Grilled Shrimp with Oregano and Lemon Directions

  1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. 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.
  2. Light a grill.
  3. Toss the shrimp with the remaining 2 tablespoons of olive oil in a large bowl and season lightly with salt and pepper.
  4. 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. Remove the shrimp from the skewers and transfer them to a platter.
  5. Spoon the sauce on top and serve with crusty bread.

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