By Kristi O’Toole Ingredients: • 2 tbsp (30 mL) fresh lemon juice • 2 tbsp (30 mL) olive oil, divided • 1 tbsp (15 mL) finely chopped fresh basil leaves • 1 tbsp (15 mL) finely chopped shallot • 2 tsp (10 mL) capers, drained