Grilled Shrimp Gazpacho
You can never have too many main course recipes, so give Grilled Shrimp Gazpacho It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Combine garlic and next 7 ingredients in a food processor; pulse until finely chopped.
Transfer to a large bowl.
Add tomatoes to food processor, and process until almost smooth. Stir tomatoes into vegetable mixture. Cover and chill until ready to serve.
Toss shrimp in olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 3 to 5 minutes or until done.
Pour soup into bowls; top with shrimp.
Pour: The affordable Chilean Casillero del Diablo Sauvignon Blanc makes a balanced companion to almost any seafood appetizer--and such a nice aperitif you may need an extra bottle for the meal.
Another complement to light fare is San Angelo Pinot Grigio from Italy. If you're in the mood to experiment, try Stonehaven Winemakers Selection Riesling from Australia. This dry white exhibits citrus characteristics that pair well with the smoky grilled shrimp.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Rabble Pinot GrisLate morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.