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International Selections Artisan Recipe - August 2012

Your Eagle Vale Sauvignon Blanc will make a perfect match for this quintessentially Australian seafood dish, but if you prefer, you’ll find that the browned and smoky flavors that come with grilling will bring it right up to your Shiraz too. Enjoy with this months’ International Selections wine club shipment from Australia! (Recipe courtesy of Robin Garr, wineloverspage.com)

Australian Shrimp on the Barbie
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Australian Shrimp on the Barbie

Ingredients:
• 4 Tbsp butter
• 2 Tbsp olive oil

Herb and spice mix:
• 1 Tbsp chopped flat-leaf parsley
• 1/2 tsp dried basil
• 1/2 tsp dry mustard

• 2 Tbsp lemon juice
• 2 large garlic cloves, crushed
• 1 Tbsp sweet onion, chopped
• salt
• black pepper
• 1 lb jumbo shrimp or prawns in their shells


Preparation:
Put all the ingredients except the shrimp in a bowl and mix well. Put in the shrimp, stir to cover them thoroughly, and marinate for an hour or so at room temperature, stirring occasionally.

While the shrimp are marinating, fire up your barbie, er, grill with hot charcoal. Then put the shrimp on four skewers. (If you use wooden skewers, soak them in water for an hour before using.)

Grill the shrimp about 2 minutes on each side, depending on size, until they just turn opaque. Don’t overcook, which toughens the shrimp.

Serve while they’re sizzling, accompanying them with either traditional cocktail sauce (ketchup or chili sauce mixed with grated horseradish and lemon juice) or a Thai-style peanut sauce (peanuts pureed in a blender with lime juice, brown sugar, a shot of Sriracha or other Asian hot sauce and a little coconut milk).

Pair this recipe with this month's International Selections featuring:
• Eagle Vale Winery 2008 Premium Range Margeret River Shiraz
• Eagle Vale Winery 2008 Premium Range Margaret River Semillon Sauvignon Blanc

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Click here to view our past recipes:

October 2012

September 2012

July 2012

June 2012

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