Summer Grilled Shrimp

1 pound large shrimp (small ones are hard to grill, Shelled is best )
Half a cup Extra virgin olive oil
Half a cup Seyval Blanc
Big Pinch of minced onion
Big Pinch of basil more if fresh
Big Pinch of Parsley
Big Pinch of Green onions
Big Pinch of Rosemary
2 cloves of Garlic
Red pepper
Black pepper
Salt

Put all of the ingredients into a zip lock bag shack up let sit for 4 hours. Put shrimp on Skewers or use a grill rack,  hold some marinade and brush on shrimp often. Cook till color changes.  Serve Hot or cold, with a mixed green salad or on a plate with potato salad and beans. 


Shrimp Dip

Half to a pound shrimp small ones are fun for this dish
A package of cream cheese
¼ cup or more Chili Sauce
2 spoon full of  Horseradish
Half a lemons Juice
Garlic powder 
Sprinkle dill on top

Boil shrimp in water with salt. When the color changes strain the shrimp mix ingredients  and let sit for serial hours but best  if let set over night.  Serve with crackers, chips or on toast.  Serve with our  Pinot Gris with friends!


Shrimp Scampi
   
    I love shrimp scampi, you can put it on pasta or serve all by its lonesome! There are only about a million different ways to make scampi. Take a pan heat the butter, you can use a little olive oil if you want (be careful olive oil will burn at a low temp). Fresh garlic is best, mince then add to butter. When the garlic turns soft, add the other spices, wine and shrimp. The color will change to pinkish, shrimp does not long cook. You will know its ready when it turns pink and the shrimp changes in texture. Serve on pasta, salad, rice, by itself, but anything you come up with will be fun. Here are some things I like to use.   

    Shrimp  
    butter
    olive oil
    garlic
    (Green) onion
    Seyval Blonc 
    Lemon and or Lime
    Parsley
    salt and pepper
    red pepper
    oregano
    thyme

Spicy Cajun Shrimp Cobs

Get the large shrimp and bamboo or metal squires. Grilling is my favorite way to prepare them, but you can also broil and or saute them. If you are going to grill, brush them with olive oil sprinkle seasoning on. If you want something spicy, red pepper, black pepper, garlic powder, chili powder, paprika and salt. To combat the spicy side of this dish try Ludmila this gently sweet white wine will really open your world! If sweet wines are not your thing try, Pinot Gris or if you are feeling bold St. Vincent dry!