Grilled Shrimp Kebabs

Yield: Serves 2

Ingredients

• 1/2  cup  butter, softened
• 1  tablespoon  grated orange zest
• 2  tablespoons  fresh orange juice
• 1  shallot, minced
• 1  tablespoon  minced fresh chives
• 1/4  teaspoon  salt
• 1/4  teaspoon  cracked black pepper
• 1  pound  shrimp, peeled and deveined
• 2  poblano chiles or 1 bell pepper, cut into pieces
• 8  large cherry tomatoes
• Warm Bulgur Wheat Pilaf

Preparation

Combine first 7 ingredients in a bowl.

Thread shrimp, chiles, and tomatoes on skewers. Brush with 1/4 cup butter mixture, and cover. Prepare pilaf.

Grill skewers over medium-hot coals 3 minutes on each side or until shrimp are done. Brush with remaining butter mixture.

Wine note: Natalie MacLean, author of Red, White, and Drunk All Over, suggests pairing the kebabs with Villa Maria Sauvignon Blanc, a refreshing New Zealand white. Its citrus and herbal aromas complement this dish.