If you’re looking for something fun, flavorful, and grill-friendly, these hot & spicy grilled shrimp are just what you’ve been looking for. Super easy and quick to grill, you’ll have more time to enjoy your company! Pairs wonderfully with our Reserve Sauvignon Blanc.
Recipe by chef Jeffery Bernys, Napa Valley.
Ingredients
- 1 lb large shrimp (16-20 per lb)
- 3 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
- 1½ tbsp Round Pond Cabernet-Merlot Blend Red Wine Vinegar
- 2 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 tsp cayenne pepper
- ½ tbsp kosher salt
- ½ tbsp fresh ground pepper
- Zest of 1 lemon
- Zest of 1 orange
- 1 lemon (grilled)
- ¼ cup green onion (chopped)
- ¼ cup fresh pimento peppers (optional) (chopped)
Directions
Blend together ingredients for marinade. Leaving shell on to add more flavor, use a sharp knife to de-vein shrimp. Toss shrimp with the marinade and refrigerate 4-6 hours.
Heat grill and cook shrimp 3-4 minutes per side. Remove from grill, arrange on platter and squeeze grilled lemon on top. Sprinkle with green onion and peppers and enjoy!