Tangy Thai Grilled Shrimp
Makes 8 appetizer portions
Make sure you have plenty of these because they’re addictive! Try them with Charles Krug Winery Napa Valley Chardonnay or Sauvignon Blanc. “The lime in the recipe works nicely with the citrus fruitiness in the wines, and the salty and sweet flavors balance the spice, allowing it to work with the wine,” says Peter Mondavi Jr.
2 pounds large raw shrimp in shells (deveined shrimp called “easy peel” work well for this dish)
6 cloves garlic, peeled
2” piece of gingerroot, grated
4 serrano or jalapeño chiles, including seeds if you like it hot, seeds scraped out with the side of a spoon if you don’t
6 green onions, with tops
1/2 cup cilantro, lightly packed
grated zest from one lime, green part only
juice from the zested lime
1/4 cup Charles Krug Winery Napa Valley Sauvignon Blanc or Chardonnay
1/4 cup white wine vinegar
1/3 cup Thai fish sauce or soy sauce
1/3 cup honey
Peel the shrimp if desired, although shrimp marinated then cooked in the shell are more succulent and flavorful.
For the marinade, finely chop the first six ingredients, or pulse them together in a food processor until minced. Stir in the remaining five ingredients. (Marinade can be prepared a few hours ahead and refrigerated.)
Set aside 1/2 cup of the marinade for dipping. 45 minutes-1 hour before grilling, coat the shrimp with the remaining marinade, loosening shells a bit to allow marinade underneath. Stir gently after 30 minutes.
Heat grill. Lift shrimp from the marinade (discard the used marinade) and drain. Grill shrimp on both sides over high heat until they are evenly pink on the outside, about 2 minutes per side. Spoon the reserved marinade over the shrimp.
For more info, visit website: http://www.charleskrug.com/