9224 Route 414
Lodi, NY 14860-9641

Serves two as main course or four as first course

Most chardonnays have too little acidity to stand up to wonderful dishes like shrimp with citrus and garlic. This award-winning, barrel- fermented chardonnay, with its pineapple/mango flavors and ample acids, pairs perfectly with broiled shrimp enveloped in mixed citrus juices, garlic, and cilantro. Feel free to add more garlic and hot pepper to your taste.

1 pound jumbo shrimp, peeled and deveined

Marinade:
6 cloves garlic, chopped fine
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper to taste
1/4 teaspoon cayenne pepper
1/4 cup chopped cilantro

Preheat broiler. Mix all marinade ingredients and pour over shrimp in a shallow, non-reactive, flame-proof pan. Broil shrimp 3 minutes, turn over, and broil 3-4 minutes more, until shrimp are firm and opaque. Great served with French bread or over steamed rice.

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