Meiomi Marinated Shrimp
Meiomi Chardonnay is sourced from three of California’s best coastal regions: Sonoma County, Monterey County and Santa Barbara County. Smooth, opulent layers of lemon peel and stone fruit are heightened by sweet aromas of crème brûlée, butterscotch and baked apple.
2 pounds shrimp (41/50 count) cooked, peeled, tail on, chilled
1/3 cup extra virgin olive oil
2 tablespoons Meiomi Chardonnay
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons fresh lemon zest
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped parsley
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
Place shrimp in a salad bowl. In a small bowl, whisk together remaining ingredients. Pour mixture over shrimp and toss until all are well coated. Shrimp can be served on a platter or on cocktail skewers.
1 English cucumber
With a vegetable peeler, peel cucumber lengthwise into strips.
Serve with shrimp on platter or skewers.