Our Award Winning Shrimp Recipe

Rising out of the clouds of smoke at the 2005 Paso Robles Invitational Winemakers BBQ...
ARROYO ROBLES WINERY won the 1st place judges award!
Our BBQ entry was a marinated Shrimp skewered with Portobello mushroom & Monterey jack cheese wrapped in bacon and glazed with our own secret mixture of Chardonnay, maple syrup & hot sauce.
It was served with our 2002 AR Cabernet Sauvignon, our 2003 AR Syrah and our 2002 AR El Paseaux meritage. The food & wine paired extremely well - in fact "succulent" as one taster exclaimed! In the spirit of the "no rules" event, we also offered bribes of assorted taffy chews from Dewar's. Fun was had by all in a great event competing with 23 of the best wineries from the Paso Robles and raising scholarship funds for the Paso Robles Rotary.


Arroyo Robles Shrimps
Recipe using 2 pounds of 21-25 large cooked, peeled and deveined frozen prawns
Marinade:
2 cups 99 Arroyo Robles Monterey Chardonnay (available on request)
6 Tbsp. Extra Virgin Olive Oil
1 cup diced fresh Cilantro
1 Tbsp. Sea Salt
1 Tbsp. Pepper Plant hot sauce
1 cube of Butter melted
1 Lime squeezed
4 Garlic cloves pressed
2 Tbsp. Maple Pepper w/ Garlic
2 Tbsp. All American BBQ Spice
Wrap includes:
2 Portobello mushrooms cut into small rectangles
½ pound Monterey Jack cheese cut into small rectangles
21 to 25 strips of Bacon cut in half
Glaze:
1/3 cup Chardonnay
2/3 cup Vermont Maple Syrup
A dash of Pepper Plant hot sauce
Marinate prawns for an hour. Using long toothpicks, skewer the prawn, piece of mushroom and a piece of cheese. You can also add a little bit of the butter and cilantro from the marinade. Then take a piece of bacon and wrap it as many times as possible, through the skewer as you go. Place on BBQ at low heat for approx. 15 to 20 minutes. Right before you take the prawns off the grill, baste them with the Chardonnay/ Maple glaze.