The Ultimate Woodbridge Barbecue Shrimp

The Ultimate Woodbridge Barbecue Shrimp
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Grilled shrimp gets incorporated with Woodbridge by Robert Mondavi wine and Woodbridge wine ‘cue sauce. It is a delectable dish that you can serve as an appetizer to guest. Trust us, they’ll be asking for seconds.
Servings
0
servings
Ingredients
  • 16-18 shrimp, peeled, deveined
  • salt, to taste
  • 2 tablespoon unsalted butter
  • 1 lemon
  • 1 tablespoon freshly ground ginger
  • 1 cup woodbridge by robert mondavi cabernet sauvignon
  • 1 cup woodbridge wine ‘cue sauce
  • 1/4 cup cider vinegar
  • 1/4 cup worcestershire sauce
  • 2 tablespoon light soy sauce
  • 1 tablespoon dry mustard (preferably colman’s brand)
  • 1 tablespoon dijon mustard
  • 3 tablespoon chili powder
  • 4 medium cloves garlic, minced
  • 1 lemon, cut into ½-inch-thick slices
Directions
  1. Preheat the grill.
  2. Season the shrimp on both sides with salt. When the grill is hot, place a large sauté pan on the side of the grill to get it hot. Place the shrimp in a single layer on a “hot spot” of the grill. Cook for 2–3 minutes. Use a pair of tongs to turn them on the other side and cook for an additional 2 minutes. Add the butter to the sauté pan. Allow the butter to melt and the toss the shrimp in the pan, basting them with the butter. Squeeze the juice from the lemon and stir in the ginger. Drizzle them generously with the barbecue sauce (recipe below). Transfer to a platter and serve with additional barbecue sauce on the side, if desired.
  3. In a large pot, simmer the Woodbridge by Robert Mondavi Cabernet Sauvignon until it reduces by about half. Stir in the Woodbridge Wine ‘Cue Sauce, cider vinegar, Worcestershire sauce, soy sauce, dry mustard, Dijon mustard, and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the garlic and lemon slices. Simmer on the stove for 20–25 minutes, until the aroma of the vinegar mellows slightly. Taste for seasoning.
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