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GARITHOSALATA ME KAPPARI - Most people think of capers, or "kappari", as exclusively Italian, but I've always thought their flavor was perfect in Greek foods. The briny, piquant flavor makes me think of a sun-drenched hillside next to blue water, which for me means Skopelos. The Greeks have cooked with capers for millennia, historians note that Greeks brought capers to Gaul as early as 600 B.C. These days, if you stop in a Greek taverna, you'll often find large capers set out in small bowls as "mezes", appetizers. Try these with a sip of ouzo--flavors don't get more intense than this. In my kitchen I really like a final sprinkling of capers over roasted vegetables, especially red peppers, eggplant, and Brussels sprouts, and I'm a big fan of piccata sauce made with capers, lemon, fresh parsley, and butter. But I like capers best with seafood--both have the flavor of sun and sea--and I think combing shrimp and capers makes each one taste better. One clove of garlic gives the shrimp a subtle flavor. If you like a heartier flavor, double the garlic in this recipe. I serve this as a first course, as a quick, light dinner, or as a leisurely weekend brunch. Add cherry tomatoes when they're in season. Serve on a bed of young field greens if you like.
