Cilantro Shrimp with Four Graces Pinot Gris

Well it is Friday, but a Friday like no other, not like last Friday or probably not like next Friday.  We all are thinking of Japan today - glued to the news in disbelief.  My thoughts, prayers, and heart goes out to the people of Japan.  This Friday I have only listened to news reports, but after I post will move to the television to actually view what I have heard.  For me, it is a good day to have a ritual like "Cheers It's Friday," because it helps me put one foot in front of the other while I try to make sense of this huge tragedy.  This Friday, there is no cheers however, only a ritual of wine and food.

Today it is all about seafood - shrimp,  because my older daughter is away at a high school tennis tournament - she is allergic to all seafood, I think because I ate large amounts of seafood when pregnant.  These shrimp are GOOD, VERY GOOD and easy.  Actually - double the recipe, because they are THAT GOOD!   Paired with these tasty Cilantro Shrimp, Four Graces  2009 Pinot Gris, thank you Eddie (the wine merchant with the best suggestions!)

So -  it is Friday, the grey Georgia skies turned a beautiful blue today, but the earth shook in Japan and the oceans swelled and our hearts mourn. 

Cilantro Shrimp

adapted from Gourmet December 1995

1/2 cup fresh lime juice

1/4 cup orange marmalade

3 large garlic cloves + 1 teaspoon kosher salt mashed together in mortar & pestle

1/2 fresh cilantro, chopped

3 tablespoons extra virgin olive oil

1 tablespoon soy sauce

1/4- 1/2 teaspoon red pepper flakes

1 lb. large shrimp. shelled and deveined 

1-1/2 tablespoons extra virgin olive oil

Lots of fresh cilantro  and baguette sliced

1.  Mix together first 7 ingredients.  Reserve 1/3 cup for a dipping sauce later.

2.  Put shrimp in a large resealable baggie and add marinade. Refrigerate  and marinate for 45 minutes.

3.  In a large saute pan heat 1-1/2 tablespoons olive oil over medium high heat. Add drained shrimp and saute for 1-1/2 minutes on each side.

4.  Serve on a baguette slice topped with cilantro, shrimp and reserved sauce. + Glass of Four Graces Pinot Gris