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Salt-Baked Shrimp with Caper Sofrito

SERVES 4

Total: 1 hr. 20 min.

Small green alcaparras—the edible flower buds of the caper bush—grow in abundance on the island of Menorca. Salt-cured and then stored in vinegar, they find their way into many local dishes.

FOR THE SOFRITO:

6–8 medium ripe plum tomatoes (1½ lb.), or substitute drained canned plum tomatoes3 Tbsp. extra-virgin olive oil1 medium onion (6 oz.), finely choppedKosher salt1 medium garlic clove, minced (1 tsp.)¼ cup drained and rinsed

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