You may think of pasta tossed with garlicky shrimp and butter when someone says shrimp scampi, but there are many variations of this dish. Apparently Italian immigrants to the states developed scampi by utilizing Italian techniques to cook American food. I was relieved that adding grainy mustard and basil wouldn’t necessarily butcher a purest’s interpretation of scampi nor would grilling it.
Besides all the layers of flavors from the marinade, the grilling process imparted another marvelous nuance. Of course, a gas grill is much easier to control, so feel free to use whatever method you have available. But if you are a shrimp lover, you must make this extraordinary grilled shrimp scampi!
A crisp glass of white wine is perfect on a sultry summer’s evening. I tried two delightful best-selling Chilean varietals. One was a lovely Sauvignon Blanc, with the citrus flavors of lemon peel and grapefruit that I find so irresistible. With the perfect acidity, the subtle fruit flavors also include a hint of peach and are rounded out with herbaceous undertones. The Sauvignon Blanc paired deliciously with our grilled shrimp and would also be marvelous as an aperitif with appetizers or served with other seafood. The red blend is a gorgeous ruby-red color with flavors of blueberry, plum and Cassis along with notes of spice, vanilla, coffee and tobacco imparted by the oak barrel aging. Pairing suggestions include pasta with meat sauces, grilled or stewed red meats, pork, and cheese. Both these wines are an exceptional value and a great addition to your grilling menu. Make sure you pick up a bottle or two when grabbing some shrimp for the BBQ!
For more grilling inspiration, check out this grilled Chilean chicken and pebre sauce.