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Chilled Sauvignon Blanc

Tuscan Grilled Shrimp • see recipe below
Caprese Pasta Salad • Penne with Fresh Mozzarella,
Garden Tomatoes and Fresh Basil
Country Hearth Bread

Grilled Peaches with Vanilla Ice Cream

TUSCAN GRILLED SHRIMP

serves 6 as an appetizer

24 large shrimp peeled and deveined
1 cup extra virgin olive oil
1 ½ cups Limoncello liqueur
4 sprigs fresh rosemary stalked and coarsely chopped
zest of two lemons plus their juice
12 thin of slices prosciutto sliced in half lengthwise
½ lb. mixed baby spinach leaves and pea shoots
salt and fresh cracked black pepper to taste
12 8” or 12” bamboo skewers

• In a shallow, non-metal container (glass baking dish is ideal), combine olive oil, Limoncello, rosemary, lemon zest, salt and pepper. Set aside.
• Wrap each shrimp with ½ slice of prosciutto and skewer so each shrimp is pierced trough both tail and head portion, 2 to a skewer.
• Lay skewers in marinade and toss so skewer and shrimp are completely coated. Cover and chill in refrigerator at least 2 hours or overnight.
• Broil or grill skewers on med-high grill about 4 minutes a side or until shrimp are firm, pink and completely opaque.
• Lightly dress greens with a drizzle of extra virgin olive oil, lemon juice, salt and pepper and place a handful to each of 6 small plates.
• Remove hot shrimp from skewers and place on top greens; 4 per serving.
• Garnish with lemon slices and serve warm.