Hot & Spicy Grilled Shrimp

By: Feed by Round Pond

ReserveSB

Pairs with our Reserve Sauvignon Blanc

Ingredients
1 lb large shrimp (16-20 per lb)

Ingredients for the marinade
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1½ Tbsp Round Pond Cabernet & Merlot Blend Red Wine Vinegar
2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp dried oregano
½ tsp dried basil
1 tsp cayenne pepper
½ Tbsp kosher salt
½ Tbsp fresh ground pepper
Zest of 1 lemon
Zest of 1 orange

Blend together ingredients for marinade. Leaving shell on, use a sharp knife to devain shrimp. Toss shrimp with the marinade and refrigerate 4-6 hours. Heat grill and cook shrimp 3-4 minutes per side.

Serves 4 as appetizer
Recipe by chef Jeffery Bernys, Napa Valley

Feed by Round Pond

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The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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