Step 1Whisk the lemon juice, olive oil, salt, oregano, pepper and capers together in a small bowl, making sure to blend the salt thoroughly. Use right away or store, covered, in the refrigerator for up to 3 days.
Step 1Place the wine, oil, garlic, parsley, oregano and lemon juice in a nonreactive skillet or saucepan and bring to a boil over high heat.
Step 2Add the shrimp, reduce the heat and simmer, stirring, until the shrimp begin to turn pink, 1 1/2 to 3 minutes depending on size. Transfer the shrimp and the cooking liquid to a bowl and refrigerate, covered, until well chilled, up to several hours.
Step 3When ready to serve, drain the shrimp. Divide them among individual plates, placing them tails up. Arrange the tomato wedges and olives around the shrimp. Drizzle the lemon dip over all and serve right away.