April 24, 2018 |
Marinated Grilled Shrimp Skewers paired with 2016 Ranch 32 Arroyo Seco Chardonnay
3/4 cup olive oil
1/3 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons favorite hot sauce
2 cloves garlic, minced
1/2 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs. shrimp, peeled and deveined (leave the tails attached)
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve ¼ cup marinade for basting later. Mix the shrimp in with the remaining marinade and toss to coat well. Pour the shrimp and marinade mixture into a large plastic bag and refrigerate for two hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.