Recipe: Grilled Summer Shrimp
Enjoy this seasonal seafood dish with a glass of rosé
Grilled Summer Shrimp
- 1 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- 2 tbsp hot pepper sauce
- 3 clove garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 2 oz rosé
- 2 lb large shrimp, peeled and deveined with tails attached
Or with your favorite:Rosé Blend |
In a mixing bowl, add together olive oil, parsley, lemon juice, hot sauce, garlic, oregano, salt, black pepper and 2 ounces of Rosé. Set aside a quarter of mixture for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, shake and allow to marinate in refrigerator for 2 hours.
Preheat barbecue grill for medium-low heat. Thread shrimp onto the skewers, then discard bag with marinade.
Lightly oil barbecue grill. Cook shrimp for 3 minutes per side, until opaque, basting frequently with remaining marinade.
Serve as an appetizer or with tossed fresh greens and a French baguette.
Pour remaining Rosé into glasses and enjoy!
Recipe by Kevin Maniaci, Chef at Inn On The Twenty
Photo by PetroleumJelliffe