Garlic-marinated Shrimp with Chimichurri Sauce
Yield: Makes 12 appetizer servings
- 2 pounds extra-large shrimp, peeled and deveined
- 4 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil
- 1/8 teaspoon dried crushed red pepper
- Chimichurri Sauce
- Combine shrimp and next 3 ingredients in a large bowl; cover and chill 1 hour.
- Arrange the marinated shrimp on a greased jelly-roll pan.
- Bake at 500° for 5 to 6 minutes or until pink. Serve with Chimichurri Sauce.
- Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
- A punggent, full-flavored dish such as this one calls for an equally full-bodied wine as a pairing partner. The chimichurri sauce, redolent of cilantro, parsley, lime juice, and spices, needs an uncommon wine with pedigree to refresh the palate. Try Trimbach Pinot Gris from Alsace (about $17). - Jeff Morgan
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