INGREDIENTS
1 lb
Shrimp, large
2 tsp
1 lemon, zest from
1 lb
Cherry tomatoes
1
Fresno or jalapeno chili pepper
3
medium cloves Garlic
1 tbsp
Oregano, fresh leaves
1 tsp
Anchovy paste
1 tbsp
Capers
35
Kalamata olives, halved (about 1 cup), pitted
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil