Compliments of Paul Bush, Madroña Vineyards
2 lbs jumbo shrimp, peeled and deveined
3/4 cup olive oil
2 cups chopped fresh basil
2 Tbsp freshly squeezed lemon juice
3 garlic cloves, pressed
1 tsp salt
1 tsp. chopped parsley
1/2 tsp oregano
1/2 tsp freshly ground black pepper
Put shrimp into two large, zip-style plastic bags.
In a food processor fitted with the metal blade, blend the olive oil with the lemon juice, basil, garlic parsley, salt, oregano, and pepper until smooth. Pour half of the marinade into one plastic bag and the other half into the other plastic bag. Mix the marinade well with the shrimp until each shrimp is coated. Refrigerate for 1-2 hours. While marinating, toss the shrimp carefully in the bags a couple of times.
Lightly oil the grilling grid with olive oil or cooking spray prior to igniting the grill. Set the grill on medium (or medium –hot coals).
Lay the shrimp on the grilling surface and grill for 3-5 minutes on each side. The shrimp may char ever so slightly. Serve immediately.
Suggested pairing: Madroña Vineyards Dry Riesling or Chardonnay