Pairing Sauvignon Blanc and Olive Oil for Grilled Kauai Shrimp

Our Winery Chef, Tod Kawachi, has prepared a delightful Summertime Kauai Shrimp with Salsa Verde recipe to pair with our 2022 Sauvignon Blanc, incorporating our Estate Olive Oil. This simple, yet decadent pairing can be a go to when you are hosting to make an impression on your guests!

Ingredients: 12 Fresh Kauai Shrimp, shell on

½ Cup Joseph Phelps Olive Oil

1 Tablespoon Garlic, finely chopped

1 Bunch Italian Parsley, finely chopped leaves

2 Tablespoons Lemon juice & 1/8th Teaspoon zest

1 Tablespoon Capers, Chopped

2 Anchovy filet, rinsed and finely chopped (*optional)

2 Tablespoons Salt, Kosher or Sea

Black Pepper to Taste

2 Quarts Cold Water

Long Grilling Skewers

Joseph Phelps Sauvignon Blanc

Directions:

Using a paring knife, make a shallow slice along the top side of the shrimp tail meat to expose and remove the vein line. Combine the salt and cold water, stir until dissolved then submerge brine the whole shrimp for 30 minutes.

Combine in a mixing bowl the parsley, capers, garlic, Joseph Phelps Olive Oil, lemon juice and zest, anchovy, season to taste with salt and black pepper.

Remove the brined shrimp and pat dry, insert the skewer from tail to head, brush lightly with the salsa verde and grill on both sides until the tail meat is just opaque. Serve with the remaining salsa verde for dipping these peel and eat shrimp with Joseph Phelps Sauvignon Blanc.