1 tablespoon extra-virgin olive oil
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons Mill Pond Riesling Wine
1 tablespoon fresh lime juice
2 tablespoons chopped parsley
1 pound extra-large shrimp, shelled and deveined, tails left on
Kosher salt
Pepper
2 tablespoons unsalted butter, at room temperature
Steamed rice, for serving
- Light a grill. In a bowl, mix the 1 tablespoon of oil with the onion, garlic, wine, lime juice and parsley. Season the shrimp with salt and pepper and add to the bowl; rub with the marinade and let stand for 15 minutes.
- Thread the shrimp onto 4 skewers and rub the butter all over the shrimp. Oil the grate. Grill the shrimp over moderate heat, basting with the marinade and turning, until just cooked through, 7 minutes. Serve with steamed rice.
