A perfect summer grilling recipe to pair with our light and zesty Jana Napa Valley Sauvignon Blanc
8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeño, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves
Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry.
Whisk thyme leaves, lime juice, 1 tbsp. of the olive oil, 1/2 tsp. of salt and black pepper, to taste, in a shallow, nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
In a food processor, pulse the garlic, jalepeño, scallions, remaining 1 tbsp. olive oil and remaining 1/2 tsp. salt, to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening of the shrimp and close the shrimp. Grill the shrimp, shell side down (to keep the filling from falling out) for 3 minutes. Turn to the other side, cover and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
Recipe courtesy of “Food Network Kitchens Get Grilling”