Sangria

The joys of a nice summer afternoon are sipping sangria and eating little flavorful snacks. While upon occasion I like traditional sangria, I much prefer the light fruity crispness of white wine sangria. Throwing some shrimp on the grill and even grilling the shrimp and Chorizo Quesadilla can add fabulous flavor. You can toss together the sangria before your event, but the best Sangrias are chilled around 24 hours in the refrigerator allowing the flavors to really marinate into each other.

Traditional Sangria
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
6 Oranges cut into wedges
3 Lime cut into wedges
2 Tbsp sugar
2 Shots of gin
1 Cup of sliced strawberries or raspberries
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice.


White Wine Sangria
1 bottle dry white wine
1 cup frozen lemonade
4 cups ginger ale or 7 up
1 orange, sliced
1 lemon sliced
1 lime sliced
4 strawberries, sliced
1 peach, sliced


In a large pitcher mix together white wine and lemon aide. Add fruit slices and about 4 cups ice. Pour over the ginger ale or 7-up and mix well. Best is a pretty glass pitcher so you can see all of the fruit.

Shrimp with Prosciutto
24 large raw tiger shrimp, tails on
12 sheets prosciutto
Olive oil for drizzling
Lemon Juice
Slice the sheets of prosciutto lengthways, and wrap each shrimp in a half sheet. Thread onto a skewer. Drizzle with olive oil and a squeeze of lemon juice. Cook on a BBQ or griddle for about 3 minutes and then flip over and cook 3 minutes more until the shrimp are cooked through and still moist and firm to the touch.



Grilled shrimp in a ginger lime marinade

2 pounds shrimp, frozen raw peeled and devained
1-cup olive or vegetable oil
1/4-cup sesame oil
2 tablespoon minced garlic
2 inches ginger, peeled and thinly sliced
1/2-cup soy sauce
1/2-teaspoon red pepper
1 lime
In a large bowl combine oils, soy sauce, garlic, ginger, pepper and lime. Drop in the shrimp and stir gently to coat well with the marinade. Let stand at room temp for 1 hour. Prepare the grill. Reserving the marinade, arrange the shrimp in one layer in a large grilling basket; close the basket. (You can also skewer them on 8 to 10 inch skewers. Remember if using wood…soak.) Grill the shrimp 3 minutes 5 inches from heat then brush with marinade and grill for 2 more minutes. Turn and marinade and grill for 3 minutes until the shrimp are cooked through and still moist and firm to the touch. As I have said before with shrimp…don’t over cook. Serve over rice with grilled veggies brushed with the reserve marinade.


Spicy Grilled Shrimp
Juice and zest of 1 lime
2 jalapeno peppers, seeded and thinly sliced
2 stalks of lemon grass
2 inches ginger, peeled and minced
4 cloves garlic, minced
2-tablespoon warm honey
1/4-cup olive oil
1 bunch cilantro, chopped
1 pound jumbo shrimp, shelled and deveined

Combine the limejuice, zest, jalapeno, lemon grass, ginger, garlic, olive oil, honey and cilantro in a large bowl. Mix well. Add the shrimp, coating well and marinade in the refrigerator for four hours up to over night. Thread on skewers (if wooden skewers soak in water for 1 hour.) Grill over medium heat for 5 minutes on each side and brush with marinade while cooking.


Shrimp and Chorizo Quesadilla


10 large shrimp peeled, deveined, sliced in half

3 links chorizo, remove skin

4 12-inch flour tortillas
1 bag mixed Monterey Jack and cheddar cheese

Guacamole

Salsa

Sour cream

Olive oil
Chopped cilantro


In a sauté pan with olive oil, cook peppers, shrimp and chorizo. Drain and place ingredients on half of the tortilla shell then add cheese mixture. Fold the shell over in half and lightly brown until cheese melts in nonstick sauté pan or oven. Cut in 4 triangles and put a spoon full of salsa, sour cream and guacamole. Add a little chopped cilantro for garnish and taste.