Ahhhh, nothing says Summer like a nice crisp rosé. I found this tasty Summer Food & Wine Pairing Recipe that I think you will love. Perfect for an evening around the pool dining alfresco!
Spicy Shrimp Kebabs with Cilantro-Ginger Aioli
1/2 c lemon juice, divided
1/4 c olive oil
1/4 c minced ginger, divided
3tbsp. minced garlic, divided
1 1/2 tsp. kosher salt, divided
1 tsp. red chile flakes, divided
1 1/2 lbs. peeled, deveined large shrimp with tails on
1 1/2 cs mayonnaise
1 c cilantro sprigs, plus a few for garnish
1 1/2 cups cherry tomatoes
- In a medium bowl, mix 1/4 cup lemon juice, the olive oil, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, the sugar, and 1/2 tsp. chile flakes. Add shrimp and mix to coat. Cover and chill about 1 hour, stirring once or twice.
- Meanwhile, combine mayonnaise, remaining 1/4 cup lemon juice, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, 1/2 tsp. chile flakes, and 1 cup cilantro in a food processor. Whirl until smooth. Scrape aioli into a small bowl, cover, and chill until ready to use.
- Preheat grill to medium-high. Lift shrimp from marinade (discard any remaining marinade), and thread onto metal or soaked-wood skewers, interspersing with cherry tomatoes. Grill kebabs (close lid if using a gas grill), turning once, just until shrimp is opaque but still moist-looking in center of thickest part (cut one to test), 3 to 4 minutes total.
- Transfer kebabs to a platter; garnish with lemon wedges and cilantro sprigs. Serve with cilantro-ginger aioli.
Notes: We used shrimp labled “jumbo”. If you use smaller ones, reduce the grilling time.
40 minutes, plus 1 hour to marinate
Serve the kebabs with Lazy Creek Vineyards 2015 Rosé of Pinot Noir, rustic crusty bread, and roasted or grilled potatoes to dip into the extra aioli.
Sara Schneider – Sunset Magazine 2016