Grilled Shrimp with Roasted Garlic-Herb Sauce
Grilled Shrimp with Roasted Garlic-Herb Sauce is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One portion of this dish contains roughly 23g of protein, 11g of fat, and a total of 250 calories. Head to the store and pick up wine, water, garlic cloves, and a few other things to make it today. To use up the golden brown sugar you could follow this main course with the Chewy Brown Sugar & Brown Ale Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event.
Stir first 3 ingredients in medium bowl until sugar dissolves.
Add shrimp. Refrigerate at least 1 hour and up to 3 hours.
Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through).
Remove vein and pull off legs. Open shrimp.
Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl.
Add shrimp and stir; let stand 30 minutes.
Prepare barbecue (medium-high heat).
Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side.
Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp on the menu? Try pairing 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. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.
Skyfall Pinot GrisPale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.