Barbecued Shrimp with Riverbench Bedrock Chardonnay

These tasty shrimp are an amazing main course or a fun appetizer! The sauce is inspired by a plate of barbecued shrimp I had in New Orleans once, but it’s got a bit of a South Carolina kick, too! Our Bedrock’s crisp acidity is a fun match, but rosé would be divine, too.

• 2 lbs. jumbo shrimp, peeled and deveined
• 2 tbsp. steak seasoning (Susie Q’s would be perfect!)
• ¼ cup vegetable oil
• 6 cloves of garlic, minced
• 2 tbsp. fresh rosemary, chopped
• ½ cup dark beer
• 6 tbsp. hot sauce
• 6 tbsp. Worcestershire sauce
• 6 tbsp. lemon juice
• ¼ cup ketchup
• 8 tbsp. butter, cut into small pieces

Heat a large skillet on medium heat. In a small bowl, toss shrimp and seasoning and set aside. Add oil and garlic to skillet and cook about a minute. Don’t let the garlic burn! Add rosemary and cook for a few seconds, then add shrimp. Cook, flipping once, until skin starts to turn pink (about 30 seconds). Remove shrimp from skillet and set aside. Add beer, hot sauce, Worcestershire, ketchup, and lemon juice and stir well. Cook until thick, about 10 minutes.

Remove skillet from heat and whisk in the butter little bits at a time. Throw in the shrimp and cook until fully done, about 2 minutes. Serve with crusty bread for dipping!