I pulled the ingredients for this recipe from an article in Food & Wine’s July issue featuring a Seattle chef. Then, I made it very differently.
¼ cup small salted capers – rinsed, soaked while other ingredients are prepared, and drained
¼ cup oregano leaves
1 small garlic clove, minced
¼ cup olive oil, plus 1 tbsp
1 ½ tablespoon freshly squeezed lemon juice
freshly ground pepper
1 lb peeled and deveined shrimp
French bread, slit and cut into about 5in sections
Brush the inside of the garlic bread with olive oil and sprinkle with garlic powder. Wrap bread in foil and place in the oven at around 250 degrees until warmed thoroughly. Open 1 section of bread on plates and set aside.
Combine capers, oregano, garlic, ¼ cup olive oil, and lemon juice in a mini food processor until mixture is combined and capers and oregano or coarsely chopped.
Warm remaining 1 tbsp olive oil in large skillet. Toss shrimp with caper mixture and add to skillet. Cook over medium heat until shrimp are cooked through.
Spoon shrimp mixture atop French bread and season with salt and pepper. Fold as sandwich and serve.