Recipe

Grilled Jumbo Salt-and-pepper Shrimp Recipe

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Ingredients

Directions

Step #1 Cut along back of shrimp using scissors; devein, but do not remove shell.
Step #2 Rinse shrimp, & pat dry.
Step #3 Combine lemon juice, 1 tsp pepper, 2 tsps salt, & ground fennel In a large-ish heavy-duty zip-top plastic bag; add shrimp.
Step #4 Seal bag securely, & turn to coat shrimp.
Step #5 Set aside 15 mins, turning every once in awhile.
Step #6 Add remaining 2 tsps salt & 1 tsp pepper to shrimp.
Step #7 Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 mins on each side or until shrimp turn pink.
Step #8 Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, & Covenant, a kosher Cabernet Sauvignon.
Step #9 Jeff wrote Dean & DeLuca: The Food & Wine Cookbook & The Working Parents Cookbook.
Step #10 His recently penned wine book, A Guide to the World's Most Versatile Wine, Rosé, appeared in bookstores in May.
Step #11 Below, Jeff pairs wine with this flavorful shrimp recipe.
Step #12 Lemon & coarse sea salt offer simple yet refreshing highlights to otherwise sweet, meaty shrimp.
Step #13 For this dish, fresh Sauvignon Blanc, I'd reach for a zippy, which serves up lemony mineral notes in tune with the briny essence of the sea & the salt.
Step #14 Look for Honig Sauvignon Blanc (about $15).
Enjoy the Grilled Jumbo Salt-and-Pepper Shrimp recipe

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