Recipe courtesy of Cat Cora
35 min
30 min
5 min
4 to 6 servings


  • 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


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.

In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.

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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