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Garlic-Butter Shrimp Kebabs and Ménage à Trois Red Wine

California Red Wine

"We promise you a luscious love affair."

Garlic-Butter Shrimp Kebabs and Ménage à Trois Red Wine: A Sizzling Summer Pairing

If summer is a state of mind, then this delectable recipe for Garlic-Butter Shrimp Kebabs will surely set the mood. Like a summer sunset, our pairing of juicy, succulent shrimp and Ménage à Trois Wine will truly enchant and delight the senses.

Simple, light, divine: You only need a bit of garlic, a dollop of butter and a splash of lemon juice to bring this dish to life. Want to really sizzle? A pinch of cayenne pepper will ignite the heat — even before you toss these mouthwatering skewers on the grill.

As easy and fresh as this dish is, it wouldn’t be a Ménage recipe without the thrill of the unexpected. That’s why we recommend pairing with our Ménage à Trois California Red Wine. While white wine might be the obvious match for seafood, we prefer something deliciously unpredictable and pleasantly daring. With bold blackberry and raspberry flavors, this full-bodied wine is a rousing accompaniment to these light, yet luscious, shrimp kebabs.

Ménage à Trois Garlic-Butter Shrimp Kebabs Ingredients:
- 3 pounds of tail-on shrimp, shelled and deveined
- 4 cloves of garlic, minced
- 6 tablespoons of salted butter, melted
- 1 1/2 tablespoons of lemon juice
- Pinch of salt
- Dash of cayenne pepper (optional)
- Bamboo skewers

Ménage à Trois Garlic-Butter Shrimp Kebabs Directions:
1. Soak skewers in water at least 30 minutes before grilling.
2. Rinse the shrimp, pat dry and set aside.
3. In a small bowl, mix the garlic, melted butter, salt, cayenne pepper and lemon juice.
4. Coat the shrimp with the garlic-butter mixture.
5. Thread 3-4 shrimp onto each skewer and then cook on the grill.
6. Brush the garlic-butter mixture on both sides while grilling.
7. Serve immediately.

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