Nickie Zeller of Pearl Restaurant in Napa, CA created this recipe for an event at the sparkling wine facility of Codornui. The winery is now named Artesa and produces still wines from the Carneros Region of Napa and Sonoma Counties, California.
Easy to prepare and best served with your favorite bubbly!
Serves 10 - 12
Rock Shrimp Skewers With Ginger, Cilantro & Lime Butter
Combine the butter, cilantro leaves, ginger, lime juice and zest. And salt and pepper in the bowl of a food processor and process until well blended. If you don't have a food processor combine everything in a mixing bowl and mash the ingredients into the butter with a fork until well blended.
The butter can be made a day in advance and the unused butter can be frozen sealed tightly for up to 2 months.
Melt 4 tablespoons of the finished butter in a large sauteé pan over medium heat until bubbling. Add the shrimp and cook until no longer opaque, about 5 minutes. Remove the shrimp from the pan with a slotted spoon to a plate.
Leave the butter and juices in the pan with no heat. When the shrimp is just cool enough to handle put 3 or 4 on each skewer.
Place a mound of the whole cilantro on a serving platter.
Arrange skewers on top of the cilantro. Carefully reheat the butter and juice in the pan and pour over the skewers.
This makes a great appetizer for passing or buffet for 10 to 12 people. As a first course place the whole cilantro on smaller plates and put 4 or 5 skewers on each plate for 6 to 8 servings.