PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
If you love shrimp and summer grilling, this garlic and lime recipe is for you. Grab a bottle of wine and head outside.
Summer should be about slowing down a bit and making those long summer days memorable. My favorite way to create those laid back moments is by taking advantage of my grill while enjoying a glass of wine.
Here’s the deal, I love shrimp, seafood and more shrimp, and I especially enjoy a seafood dish that is wildly flavored. Seafood can be delicate and almost sweet yet you can also grab a boatload of chilies and the seafood will happily show off for you.
Today, I’ve decided to go with a garlic and lime grilled shrimp and have prepared a dish that is full of robust, earthy flavors. I started by marinating the shrimp in a mix using Badia’s complete seasoning blend as the base. Well let me just say, oh me – oh my, it’s good stuff! More garlic lime shrimp, please.
I didn’t want to overpower the shrimp with a dish loaded down with too many flavors, so I made a simple yet tasty side of cilantro quinoa salad. To complete the meal, I paired it all with a bottle of Santa Rita’s Sauvignon Blanc from their “120” series of beautiful wines. This Chilean Sauvignon Blanc is perfectly balanced with citrus and tropical fruity aroma and flavors, which makes it the ideal pairing with this Garlic Lime Shrimp recipe to round off this sumptuous meal.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 1 Tbls Badia Complete Seasoning blend
- 1 Tbls Olive Oil
- Juice of 2 Limes
- 4 Garlic cloves, minced
- 1 Tbls dried Oregano
- 1 lb medium Shrimp, peeled and deveined, can leave the tail on
- 1 cup Quinoa
- 2 cups Vegetable Broth
- ¼ cup fresh Cilantro, chopped
- 2 - 3 Spring Onions, sliced
- Salt & Pepper, to taste
- Cherry Tomatoes, halved
- Cucumber, sliced
- Fresh Cilantro, roughly chopped, for garnish
- Lime wedges
- Prepare the grill.
- In a medium bowl, mix together the Badia Complete Seasoning blend, Olive Oil, Lime, Garlic and Oregano. Add the cleaned Shrimp to the marinade and coat well.
- Marinate covered or in a sealable plastic bag in the refrigerator for at least 30 minutes.
- While the Shrimp is marinating, prepare the Quinoa. Bring the Broth and Quinoa to a boil, then cover and reduce to low heat, simmer for about 25 minutes. Remove from heat, fluff with fork and allow to cool slightly.
- Using an oven proof skillet or shallow pan, place it on the rack of the preheated grill. Pour some of the marinade or a tablespoon of Olive Oil in skillet and allow it to get nice and hot.
- Carefully add the marinated Shrimp to the hot skillet in an even layer. Do not toss or stir around, let the Shrimp cook undisturbed for about 3 minutes, then toss or turn over and cook for an additional 3 minutes or until it's starting to brown. Remove from heat and set aside.
- Once the Quinoa has cooled for 5 - 10 minutes, toss in the diced Spring Onions and chopped Cilantro, mixing well. Season to taste with Salt and Pepper.
- Serve the Shrimp with the Cilantro Quinoa Salad, fresh Tomatoes, Cucumber slices, Avocado and Lime wedges and garnish with a bit more Cilantro, if desired.
Shrimp can also be made using the same technique on a medium high stove top, or stick them on skewers and cook straight on the grill.
For added heat, add some crushed chili to the Shrimp marinade and/or the Cilantro Quinoa Salad.
The marinade would also be amazing on any white meat fish or with chicken!
This dish pairs perfectly with Santa Rita 120 Wines series, my favorite is the Sauvignon Blanc!