Celebrate #120DaysofSummer by dining al fresca with this recipe for grilled shrimp in pil-pil sauce, a garlic and chili infused olive oil. Pairs perfectly with Santa Rita sauvignon blanc.
Disclosure: Thanks to Santa Rita wine for sponsoring this post as part of their #120DaysofSummer campaign. As always, thanks for supporting the brands that make Avocado A Day Nutrition possible.
Five years ago when the hubs and I got engaged and we were just delving into wedding planning, I asked him what was important for him at our wedding.
He replied with two requests. “I want an 80s cover band, and I want to surprise you with our honeymoon destination at the wedding.”
So, I turned over honeymoon planning to my fiance, the man who hadn’t really traveled until we started dating and had never actually planned a trip before. Gulp.
When it was finally our wedding night, after the speeches, everyone gathered round to hear Scott announce our destination. Of course, he couldn’t just come out and say it but had to taunt me with a lengthy speech filled with clues before announcing. The first clue – “After all the hard work Rachael has put into planning this wedding, I know she’s going to need a drink. So the first few days of our honeymoon will be spent in what was named the best wine valley of the year.”
Naturally, my mind jumped to visions of France and Italy and California. I was excited, but hoped to go somewhere more unique that I hadn’t been before.
But my guesses were wrong. We were flying to Chile the next day!!! (<– !!!!!!!!!!)
Chile was right near the top of my dream vacation list, but I had no clue it was such a famous wine producing region. We spent the first three days of our honeymoon touring it’s most famous wine valleys – Colchagua, Casablanca and Maipo – sipping wine and enjoying really incredible food.
So when I started planning a recipe to pair with Santa Rita wine, one of the most well known brands and high quality brands from Chile, I knew I wanted to recreate one of the dishes we enjoyed on the trip. I immediately thought of an incredible meal we had in Santiago where we split woodfire oven baked goat cheese, spicy Chilean mashed potatoes and a giant clay bowl of tender hake cheeks in pil-pil (garlic) sauce. Instead of using hake cheeks (I don’t think they sell that at Whole Foods), I swapped local shrimp, since shellfish is a natural pairing with their sauvignon blanc.
And wouldn’t you know, when I looked back at my travel journal from the trip, as it turns out, we actually had a bottle of Santa Rita wine that night! How crazy is that? They were running a special promotion all over Chile that week promoting various Chilean wines by offering a bottle to take home with every bottle you ordered at restaurants. Umm, can we get something like that back in the States? One thing we learned is that Chilean wines offer great quality for the dollar – something with taxes makes wines from Chile less expensive to buy Chilean wines in the States, so now Chilean wine is most of what we purchase!
This meal is the perfect way to celebrate the #120DaysofSummer with a hot grill, smoky grill and al fresca dining. There’s nothing better than enjoying fresh, juicy shrimp outside, especially since they can get kinda messy! Crisp Santa Rita 120 sauvignon blanc is a great choice for outdoor drinking. It’s crisp, fresh, and not overly sweet, oaky or tart. It pairs well with lighter summer fare, but has enough complexity to stand up to the smoky char brought out by grilling.
I’ve also included the recipe for a baked walnut crusted goat cheese salad, inspired by the woodfire baked goat cheese we ordered. Funny story about that one. The menu was in Spanish and we actually thought we were ordering goat, but out came the most massive clay bowl of melty goat cheese. No complaints, but it was definitely a lot of cheese!
Learn more about Santa Rita’s wines:
- 1 lb large raw shrimp in shells
- 1 teaspoon Badia complete seasoning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 10 garlic cloves, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 pinches cayenne pepper
- Crusty bread, for serving
- Heat grill on medium-high heat. Skewer shrimp on metal or wooden skewers. Pat dry with a paper towel. Sprinkle with Badia seasoning.
- When grill is hot, place shrimp skewers on grill and cook 2 minutes per side until pink. Remove to a clean plate. When cool enough to handle, remove shrimp from skewers.
- Place olive oil and butter in a sided cast iron skillet placed on the grill. Heat until butter is melted and foams. Add garlic, smoked paprika, salt and cayenne. Cook 30-60 seconds until fragrant. Add shrimp and toss to coat, cooking just a minute or two to head the shrimp back up. Serve with crusty bread.
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 shallot, minced
- 4 ounce log goat cheese
- 1 egg, beaten
- ⅓ cup walnuts, toasted and finely chopped
- Mixed greens
- Cherry tomatoes
- Whisk together dressing ingredients. Season with salt and black pepper. Set aside until ready to use.
- Cut goat cheese into four medallions. Place on a plate and freeze for 20-30 minutes.
- Preheat oven to 375 degrees. Remove goat cheese from freezer. Dip into beaten egg then press into walnut crumbs. Place on baking sheet sprayed with oil. Bake 10 minutes until lightly golden.
- Divide mixed greens between four plates. Top with tomatoes and baked goat cheese. Drizzle with dressing and serve.
More grilled dishes to pair with Santa Rita wines and celebrate #120DaysofSummer: