No. 1 : Quick Recipe
Irrestible Peanut Ginger Sauce with Grilled Shrimp
- 2 Garlic Cloves, coarsely chopped
- 1” Peeled Fresh Ginger, coarsely chopped
- 1/4 Cup Smooth Natural Peanut Butter
- 1 TB+ Warm Water
- 1 TB Tamari or Braggs Amino Acids
- 1 TB Chili-garlic Sauce
- 1 TB Honey
- 1 Tsp to 1TB Lemon Juice
- Sea Salt to taste
Whiz all the ingredients, starting with the garlic, ginger and a sprinkle of salt in a food processor until pureed. Taste and add more water or lemon juice as desired.
Grilled Shrimp
- 1 LB Large or Jumbo Shrimp, deveined, in the shells
- 1 TB Extra Virgin Olive Oil
- Sea Salt and Red Pepper Flakes
- Chopped Cilantro
- Lime Wedges or Slices
Toss the shrimp with the olive oil, and a sprinkle of sea salt and red pepper flakes. Preheat the grill on high for ten minutes, clean and oil the grates. Turn the grill down to medium Place the shrimp in the shells on the grill. Cook for 2 minutes and then flip over for 2 minutes. Check to see if the shrimp is firm and pink. Remove from the grill and serve with cilantro and lime wedges.
No. 2 : Kitchen Scoop
Cooking shrimp in the shell keeps all its wonderful briny “shrimpy” flavor. Don’t be afraid to serve the shrimp up in the shell, or peel it AFTER its cooked
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No. 3 : Clever
Don’t save this zingy sauce for just shrimp. Use it to top a chicken breast or salmon off the grill, or thin it with a TB or two of water and use it as a salad dressing or toss asian noodles in it – YUM!
No. 4 : Cheers!
Pine Ridge Chenin Blanc-Viognier
California
Around $15.00
This delicious and refreshing wine is a blend of two grapes from France, the Chenin Blanc from the Loire Valley and the Viognier from the Rhone. French winemakers would never create this combo – but California’s Pine Ridge winery makes the blend work. The Chenin Blanc grate adds a tang of acidity, green apple and pear flavors and the Viognier contributes a plush mouth feel and some light floral notes.