Pinks Not Dead’s Grilled Shrimp Skewers

Savor the taste of summer with our grilled shrimp skewers. Plump, succulent shrimp are marinated in a zesty blend of lemon, garlic, and fresh herbs before being flame-grilled for a perfect smoky char. This dish's light, bright flavors and a hint of sweetness are beautifully elevated by "Pink's Not Dead," a bone-dry rosé with lively acidity and notes of fresh berries and citrus that will leave you wanting more.

Ingredients

-1 lb peeled and deveined shrimp (medium to large size, tail-on recommended)
-Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

For the marinade:
-4 cloves garlic, minced
-⅓ cup olive oil
-2 tablespoons chopped parsley
-1 tablespoon chopped basil
-2 teaspoons lemon juice
-1 tablespoon tomato paste
-½ teaspoon kosher salt
-½ teaspoon black pepper
-¼ teaspoon cayenne pepper
-¼ teaspoons smoked paprika

Directions

1. Make the Marinade

In a medium bowl, whisk together the olive oil, garlic, parsley, basil, lemon juice, tomato paste, salt, black pepper, cayenne, and smoked paprika until well combined.

2. Marinate the Shrimp

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 30 minutes to 1 hour. (Don’t marinate much longer than that or the acid will start to break down the shrimp.)

3. Skewer the Shrimp

Thread the marinated shrimp onto skewers, about 4–5 per skewer depending on size. Reserve any leftover marinade for basting (optional).

4. Grill

Preheat a grill or grill pan over medium-high heat. Grill the shrimp skewers for 2–3 minutes per side, or until they’re opaque, lightly charred, and cooked through. If using reserved marinade, brush it on during grilling for extra flavor.

5. Serve

Serve hot off the grill, optionally with lemon wedges