Fire Up Your Grills, Capitola and Soquel: Food Network Chef Shares BBQ Shrimp Recipe

These recipes for Chef Alex Guarnaschelli’s Ultimate Woodbridge BBQ Shrimp and Moscato Watermelon Smash are courtesy of Woodbridge by Robert Mondavi.

While the listed ingredients call for Woodbridge Wine ‘Cue Sauce and Woodbridge by Robert Mondavi wines, any Cabernet Sauvignon or Moscato and barbecue or grilling sauce you prefer can be substituted.

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• For more recipe and drink ideas: Picnic Like A Pro This Upcoming Labor Day

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Woodbridge by Robert Mondavi Moscato-Watermelon Smash

Prep + Cook Time: 2 hours and 20 minutes

Yield: 8-10 cocktails

3 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon reserved for garnish

1/4 cup mint leaves, plus several leaves for garnish

Juice of four limes (about 8 tbsp)

1 bottle of Woodbridge by Robert Mondavi Moscato

5 ounces vodka

Simple syrup to taste (depending on how sweet your watermelon is, you may not need it at all)

Ice

1. Add watermelon, mint and lime juice to a blender and puree. Strain into a pitcher.

2. Stir in the Woodbridge by Robert Mondavi Moscato and vodka. Taste. Sweeten with simple syrup to taste. Refrigerate for at least two hours.

3. Stir again, then pour the cocktail into drinking glasses filled with ice and garnish with skewered watermelon.

*Entertaining Tip: for a no-fuss crowd pleaser, double or triple this recipe and serve it in a large punch bowl. Make a gorgeous ice ring by adding lime slices, mint leaves and water to a plain Bundt pan. Freeze, then unmold and add to your punch just before party time!

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The Ultimate Woodbridge BBQ Shrimp

Incorporates Woodbridge by Robert Mondavi wine and Woodbridge Wine ‘Cue Sauce in the recipe which is cooked, (grilled or) broiled and glazed.

Serves 4-6

For the BBQ Sauce:

1 cup Woodbridge by Robert Mondavi Cabernet Sauvignon

1 cup Woodbridge Wine ‘Cue Sauce

¼ cup cider vinegar

¼ cup Worcestershire sauce

2 tablespoons light soy sauce

1 tablespoon dry mustard (preferably Coleman’s brand)

1 tablespoon Dijon mustard

3 tablespoons chili powder

4 medium cloves garlic, minced

1 lemon, cut into ½ inch thick slices

For the Shrimp:

16 – 18 “U-10” Shrimp, peeled, deveined

2 tablespoons unsalted butter

1 lemon

1 tablespoon freshly ground ginger

1. Preheat the grill.

2. Make the BBQ sauce: In a large pot, simmer the Woodbridge by Robert Mondavi Cabernet Sauvignon until it reduces by about half. Stir in the Woodbridge Wine ‘Cue Sauce, cider vinegar, Worcestershire sauce, soy sauce, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the garlic and lemon slices. Simmer on the stove for 20-25 minutes until the aroma of the vinegar mellows slightly. Taste for seasoning.

3. Cook the shrimp: Season the shrimp on both sides with salt. When the grill is hot, place a large sauté pan on the side of the grill to get it hot. Place the shrimp in a single layer on a “hot spot” of the grill. Cook for 2-3 minutes. Use a pair of tongs to turn them on the other side and cook for an additional 2 minutes. Add the butter to the sauté pan. Allow the butter to melt and the toss the shrimp in the pan, basting them with the butter. Squeeze the juice from the lemon and stir in the ginger. Drizzle them generously with the BBQ sauce. Transfer to a platter and serve with additional BBQ sauce on the side, if desired.