Grilled Shrimp with Basil and LemonFeatured by Madroña Vineyards in the Gold Wine Club.
Pair with 2009 Madroña Signature Chardonnay
2 lbs jumbo shrimp, peeled and deveined
¾ cup olive oil
2 cups chopped fresh basil
2 Tbs. freshly squeezed lemon juice
3 garlic cloves, pressed
1 tsp. salt
1 tsp. chopped parsley
½ tsp. oregano
½ tsp. freshly ground black pepper
Put shrimp in two large zip-style plastic bags. In a food processor fitted with the metal blade, blend the olive oil with the lemon juice, basil, garlic, parsley, salt, oregano, and pepper until smooth. Pour half of the marinade into one plastic bag and the other half into the other plastic bag. Mix the marinade well with the shrimp until each shrimp is coated. Refrigerate for 1-2 hours. While marinating, toss the shrimp carefully in the bags a couple of times. Lightly oil the grilling grid with olive oil or cooking spray prior to igniting the grill. Set the grill on medium. Lay the shrimp on the grilling surface and grill for 3-5 minutes on each side. The shrimp may char ever so slightly. Serve immediately with a glass of Madrona 2009 Signature Chardonnay. Enjoy!