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
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