Sour orange juice is the real blocker here; you'll need a Latin market or specialty grocer since Charlotte's Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger don't stock it reliably, adding a meaningful detour to a supposedly five-minute dish. The other ingredients are straightforward (mint and parsley are standard, capers and fresh chili pepper are easy finds), but at roughly $8–10 total with the sour orange as the expensive wildcard, the cost per serving runs $2.75–3.35, which is fair for a sauce but assumes you already have good olive oil at home. The stated five minutes is honest if you have everything prepped, but shallot and garlic mincing plus zesting will push closer to eight or nine for most home cooks. This works as a bright, low-effort sauce for grilled fish or shrimp (very on-brand for the North Carolina coast) and keeps covered in the fridge for three days, making it a smart make-ahead, but plan the sour orange sourcing before Wednesday dinner.