Grilled Shrimp Scampi

All the work for this recipe can be done in advance, giving you time to sit back and enjoy a glass of Chardonnay while grilling.  With so few ingredients, it pays to search for wild American shrimp, their flavor can’t be beat.  The rich, sweet shrimp are the perfect contrast to the bright citrus flavors of the wine, while the little bit of smokiness from the grill compliments the minimal barrel aging.
– Pennie Haase, National Marketing Director

12 wild American shrimp sized  16-20, shell and tail on
1 cup butter, room temperature
2 Tbsp. AVV Estate Chardonnay
1 clove garlic, finely minced
1 Tbsp. parsley, chopped
1 Tbsp. lemon zest
Dash of hot pepper sauce
¼ tsp. salt
¼ tsp. black pepper
Lemon wedges

Method of Preparation:
Mix all ingredients until well incorporated to form a compound butter. Using scissors split each shrimp down back and devein, leave shell on. Stuff about ½ tsp of the compound butter under each side of shrimp shell, press shut.

Heat grill to medium high, then reduce to low. Grill shrimp for 3 minutes on each side with grill top open. Plate with sprinkling of chopped fresh parsley and squeeze of lemon juice. Reserve remaining compound butter and use to grill chicken or serve over vegetables.

Serve with AVV Estate Chardonnay.