It is Day 4 of the #EVOOChallenge and I paired Broiled Shrimp with Ladolemono (λαδολέμονο), a Greek Lemon Olive Oil Sauce. In its purest form, Ladolemono is simply a combination of extra virgin olive oil and lemon juice. I seasoned it with a bit of oregano, salt, and pepper. The sauce is also a delicious accompaniment to other seafood, chicken, lamb, vegetables, and salads. Since olive oil is the main ingredient in the sauce, a high quality oil will make all the difference.
I used Spartan Oil for the Ladolemono. The company was founded by first generation Greek-American, Pericles Konstas, to offer the highest quality extra virgin olive oil to its consumers. The oil has been produced from the family’s ancient olive trees in Sparta, Greece (Lakonia region) for at least twelve generations. The olives are harvested by hand, pressed mechanically within 24 hours of harvest, and the resulting oil is not filtered to preserve the full flavor and nutritional benefits. The olive oil is stored in all natural, non-reactive stoneware bottles to keep the oil at a consistent temperature and prevent light transmission. Using a high quality, flavorful extra virgin olive oil definitely has an impact on the final result of the dish. Check out the hashtag #EVOOChallenge on social media for other great recipes using Olive Oil.
I grated the garlic on a microplane so that it could more thoroughly mix with the olive oil to brush over the shrimp. You can also finely mince it.
I placed the shrimp on skewers for easier rotating/serving. Since the temperature is currently in the teens, I cooked them under the broiler. If you make this during more pleasant weather, grilling would also be delicious. I brushed the shrimp with olive oil mixed with garlic and seasoned lightly with salt and pepper.
Crush the dried oregano between your fingers before adding to help bring out the flavor.
I served the shrimp with rice and an arugula salad.
Disclaimer: I was given a bottle and refill pouch of Spartan Oil to prepare this recipe. All comments and opinions are my own.
Shrimp with Ladolemono (Greek Lemon Olive Oil Sauce)
Adapted from Lemon & Olives
1 pound large raw peeled, tail on shrimp
3 tablespoons olive oil
2 garlic cloves, grated or finely minced
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the shrimp: If desired, place the shrimp on skewers. Line a baking sheet with aluminum foil and top with a greased wire rack. Arrange the skewers on the rack in a single layer.
In a small bowl, whisk together the 3 tablespoons olive oil and garlic. Brush over the shrimp skewers. Sprinkle with salt and pepper.
Place rack in top third of oven. Broil shrimp until the tops are pink. Flip the skewers over, brush with garlic oil, sprinkle with salt and pepper, and continue to broil until pink and cooked through.
In a medium bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Serve shrimp immediately with the ladolemono.