2 pounds raw Shrimp peeled and deveined
1 Cup olive oil
1 Cup Redwood Creek Chardonnay
6 Cloves garlic, Crushed
Juice of 2 limes
1 tsp salt
1 tsp black pepper
In frying pan over medium heat, warm olive oil. Add the garlic and cook, stirring occasionally, until soft, Remove from heat, let cool. When cooled, add Wine, lime juice, salt and pepper. Mix together. Place Shrimp in shallow bowl or gallon size zip lock bag and add the marinade mix. Refrigerate for 3-4 hours
Using (soaked) bamboo skewers, thread 4 or 5 shrimp onto each skewer.
When the grill is hot, place the skewers on the grill rack. Turning once, until the shrimp turns pink and cooked throughout. About 3 minutes per side.
prep time: 20 min. cook time: 10 min. serves: 4-6 people
Recipe courtesy of grilling pros and Redwood Creek enthusiasts, Mike and Christine Peters.