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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Special
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Orzo Feta Salad with Grilled Shrimp and Mint-Scallion Chutney

Niner


Ingredients

Serves 4

Shrimp Ingredients:
1 Pound (about 24) Medium Shrimp, shelled and de-veined
Extra-Virgin Olive Oil
Salt and freshly ground Pepper
4 Skewers

Chutney Ingredients:
2 1/2 Cups (about 40) fresh Mint Leaves
5 Scallions, white parts only, chopped
2 Tablespoons slivered almonds, toasted
1/8 Teaspoon Kosher Salt

Salad Ingredients:
1/2 Pound Orzo
1 Cup slivered fresh basil leaves
8 Ounces Feta Cheese, crumbled (about 1 cup)
3/4 Cup Slivered Almonds, toasted
1 Cup fresh Spinach Leaves, slivered (about 2 ounces)
1/3 Cup fresh Lemon Juice
Salt and freshly ground Pepper


Instructions

Place 6 shrimp on each skewer. Coat shrimp with Extra-Virgin Olive Oil and salt and pepper to taste. Cover and set aside for up to 1 hour at room temperature or 2 hours refrigerated. In a food processor or blender, combine all chutney ingredients. Process until the ingredients are uniformly chopped into tiny pieces, about 30 seconds. The chutney will be chunky. Cover and set aside for up to 2 hours at room temperature or overnight in the refrigerator. Bring a medium-large pot of salted water to boil. Add the orzo and cook until firm but tender, about 6 minutes. Drain, and immediately run cold water over pasta. Drain well and place in a large bowl. Add Extra-Virgin Olive Oil to the orzo and mix to coat. Then add all the remaining ingredients. Mix well. Taste, and add more salt and pepper if needed. Let sit at room temperature for about 1 hour to let the flavors meld together. In the middle of four dinner plates, spoon about 1 cup of the salad. Prepare a grill, or preheat the broiler. Grill or broil the shrimp for 2 to 3 minutes on one side. Turn and cook for 1 to 2 minutes more or until they feel slightly firm to the touch and have turned pink. Place each skewer diagonally across the salad. Spoon a little chutney across the shrimp, and serve immediately. Serve any remaining chut�ney on the side.



    Suggested Pairings

  1. Westerly
    2011 Sauvignon Blanc
    Westerly
    Happy Canyon
    Santa Barbara County

    $16.00

    $30.00
    90 - Wine Enthusiast
    id: 2365
    Gold
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