Delicious Pairing: Spicy Shrimp and Dona Blanca

Thursday, August 13, 2015.

Midsummer Wine Stroll Sold Out

What a great event this year.  The Paso Robles Downtown Wineries hit another home run with this year's event.  Tickets were limited, the case every year, and once again there were still requests for more than the 250 tickets allocated for the event.  Sign up earlier next year for this and the Winter wine stroll.

Bodegas Paso Robles poured the 2014 Dona Blanca and paired this floral but very dry white wine with a spicy appetizer of shrimp.


This recipe can be prepared two ways:  the shrimp on skewers with onion, bell peppers, and tomato and grilled or sauteed with a touch of olive oil. Both are equally as delicious.

  • 2 large cloves garlic
  • 1 heaping teaspoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice 
  • 2 pounds large shrimp, peeled and deveined

Place salt in a small bowl.  Use a garlic press on the garlic gloves and press into bowl with salt.  Mix the two together. Add in cayenne pepper and paprika and blend.  Stir in olive oil and lemon juice and stir.  The mixture should be a runny paste.

In a large bowl, toss shrimp with the mixture.  Place shrimp on skewers with vegetables and grill over medium heat for about 2 minutes per side until shrimp is no longer translucent.

If cooking in a pan, put about a teaspoon of olive oil in pan and cook, stirring occasionally, for about 2 minutes per side.


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