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    April 24, 2018 | Ranch 32

    Marinated Grilled Shrimp Skewers + 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.


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