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.
Spruce up your traditional shrimp scampi with fresh herbs and a grilled preparation. Serve with a crisp white wine and we are in summer seafood heaven.
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 was lucky enough to be given two delightful best-selling Chilean varietals from Santa Rita. One was their 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 Santa Rita 120 Sauvignon Blanc paired deliciously with our grilled shrimp and would also be marvelous as an aperitif with appetizers or served with other seafood. The Santa Rita 120 Hero’s Salute 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 stellar Santa Rita 120 wines are an exceptional value and the perfect addition to your summer grilling menu. Make sure you pick up a bottle or two when grabbing some shrimp for the BBQ!
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 1 tablespoon olive oil
- 3 tablespoons butter melted
- 2 tablespoons fresh lemon juice
- Zest of half a lemon
- 1½ tablespoons grainy mustard
- ¼ cup minced basil
- 2 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon Badia spices complete seasoning mix
- 2 pounds jumbo shrimp peeled and deveined
- In a shallow glass dish (I used my 9x13-inch pyrex cake pan), mix together olive oil, butter, lemon juice and zest, mustard, basil, garlic, red pepper flakes, and seasoning mix. Add shrimp and stir till shrimp are coated with the paste.
- Place in the refrigerator for about an hour.
- Prepare grill. Thread shrimp onto skewers. Gently microwave any marinade left in the pan and smear over skewered shrimp.
- Grill approximately 2 minutes per side or till just starting to turn pink. Serve hot.
My mom was an amazing cook, but she wasn’t much of a baker. When my sisters and I yearned for a sweet treat, I turned to our trusty BH&G cookbook and zeroed in on the dessert tabs. My love of baking began in my childhood kitchen. I married a chocoholic and together we had 3 children with plenty of sweet teeth. I started my blog in 2010 to chronicle my baking journey.