With this recipe and wine pairing, we're busting through traditional notions of what foods can be paired with Rose. Give it a try!
Rose and shellfish? Who knew?
1 1/2 tablespoons paprika ground
2 teaspoons ground thyme
2 teaspoons oregano leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon black pepper
3/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 lb shrimp mixed species raw large cleaned
1 tablespoon extra virgin olive oil
Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.
Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.
Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.
Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.
Grill the kabobs turning after 3 mins over medium heat for about 6 minutes until the shrimp turn pink and are cooked through.