Shrimp in Grape Leaves with Lemon Dip

There is a small hotel in the heart of Istanbul with a roof terrace that overlooks the magnificent Hagia Sophia. Go there in the cool of the evening, order a bottle of red wine, and ask for this simple but satisfying meze.

2 dozen shrimp, peeled

2 dozen grape leaves, brined

2 teaspoons of fresh oregano, minced

2 teaspoons of garlic powder

2 tablespoons of olive oil

Toss the shrimp with the olive oil, sprinkle with the oregano and garlic, and wrap each one in a grape leaf. Place seam-side down and steam in a covered basket until shrimp are pink. Serve with the Lemon Dip:

2 tablespoons of fresh lemon juice

¼ cup olive oil

½ teaspoon of sea salt

¼ teaspoon of cayenne pepper

2 teaspoons of chopped caper berries

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