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Shrimp and Caper Salad
2 pounds medium shrimp, peeled,deveined, and tails cut off 
1 clove garlic, minced 
3 tablespoons fresh lemon juice 
1 teaspoon red pepper flakes 
2 scallions, white and tender green parts, finely chopped 
1 cup finely chopped red onion 
2 tablespoons capers, drained 
1 celery stalk, finely chopped 
30 cherry tomatoes, halved (optional) 
2 teaspoons finely chopped fresh oregano  
3 tablespoons extra-virgin olive oil 
1/2 teaspoon kosher salt 
Freshly ground black pepper to taste 
1 tablespoon red wine vinegar 
2 teaspoons finely chopped fresh Italian (flat-leaf) parsley 
1 tablespoon fresh lemon juice 
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.

Meanwhile, in a bowl, combine the garlic, lemon juice, and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes. In a large bowl, toss together the shrimp with the marinade, the scallions, red onion, capers, celery, and tomatoes. To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.

excerpts from: "Cat Cora's Kitchen", by Cat Cora

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