Marinated Shrimp And Grilled Artichokes

By: Feed by Round Pond

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Pairs with our Reserve Sauvignon Blanc or Proprietary White Wine.

Ingredients for the Shrimp & Marinade
24 Large Shrimp, peeled and deveined
½ cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp Round Pond Sangiovese, Nebbiolo & Petit Verdot Blend Red Wine Vinegar
1 Tbsp Worcestershire sauce
1-2 tsp Tabasco sauce
1 sprig rosemary, finely chopped
2 cloves garlic, minced
1 shallot, minced
1 Tbsp paprika
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp black pepper
4 metal grilling skewers
Zest of 1 lemon

Ingredients for the Artichoke
2 large artichokes
1 lemon
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Salt and Pepper

Ingredients for the Salad
4 cups of baby arugula
1 Belgium endive, sliced thin
1 Tbsp Round Pond Sangiovese, Nebbiolo & Petit Verdot Blend Red Wine Vinegar
2 Tbsp Round Pond Italian Varietal Extra Virgin OliveOil
Salt and Pepper

Mix all marinade ingredients together and toss with shrimp. Let shrimp marinate at least 4 hours. Place 6 shrimp per skewer.

Trim tips of artichoke leaves. Squeeze juice of lemon over cut area to prevent discoloration. Steam artichokes about 45 minutes or until the heart is tender. Remove from water and drain. Cut in half and remove chokes. Fire up the BBQ. Once hot, drizzle the olive oil over the cut side of the artichokes and sprinkle with salt and pepper. Place the artichokes, cut side down, and the shrimp on the hot grill. Grill the shrimp about 4 minutes per side. Grill the artichokes for approximately 4 minutes on the cut side only. Toss the salad ingredients together. Divide salad evenly among 4 plates. Place a half artichoke and 6 shrimp on top of each salad. Enjoy!

Serves 4
Recipe by Chef Jeffrey 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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