Rosé all damn day.

Why yes, I did just write you a sonnet. But we’re also talking food and wine pairings here. I can’t get enough of Sfriso Winery’s sparkly Rosé. And they deliver RIGHT to my door all the way from Italy. So what does one pair with a crisp, fizzy wine like this? Pull up a shrimp and step into my kitchen…


Garlicky Grilled Shrimp with Oregano & Lemon Pesto-Butter

Serves 4

1/2 cup olive oil (120 mL)
4 large cloves garlic, smashed with the flat side of your knife but still intact
24 raw jumbo shrimp, peeled and deveined with tails on
Wooden skewers soaked in water
Coarse salt and black pepper
Lemon wedges (for garnish)
Oregano & Lemon Pesto Butter (recipe follows)

In a small saucepot, heat the oil over medium-low heat and add the smashed garlic. Cook until the garlic is golden brown on both sides, and then remove each clove with a slotted spoon. Cool the oil to room temperature and divide into two portions.

Preheat a grill or grill pan over high heat.

Butterfly the shrimp by making a slit in them lengthwise. Thread the shrimp onto skewers and then brush them using the first bowl of garlic oil and season generously with salt and pepper on both sides.

Grill the shrimp until opaque, about 1 1/2 to 2 minutes per side. Using the second bowl of garlic oil, brush the cooked shrimp again and then arrange the skewers on a platter. Garnish with lemon wedges and serve ramekins of the Oregano & Lemon Pesto Butter alongside for dipping.

Oregano & Lemon Pesto Butter

Makes about 2 cups (475 mL)
1/4 cup pumpkin seeds (60 mL)
2 small cloves garlic
Coarse salt and cracked black pepper
1/4 cup grated parmesan cheese (60 mL)
1/4 cup fresh oregano leaves, coarsely chopped (60 mL)
1/2 cup packed fresh basil leaves (120 mL)
2 teaspoons honey (10 mL)
Zest and juice of 1 lemon
1/2 cup olive oil (120 mL)
1/2 cup unsalted butter, melted over low heat (120 mL)

In a dry small skillet, toast the pumpkin seeds over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes. Immediately remove the nuts from the pan and transfer to a bowl to stop the cooking process.

In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper until the seeds are broken down. Add the parmesan, oregano, basil, honey, and lemon zest and juice and pulse until thoroughly combined. With the motor running, stream in the olive oil a little bit at a time until the pesto is velvety.

Place the pesto in a deep bowl and slowly whisk in the melted butter until thoroughly combined. Season to taste with additional salt and pepper if necessary.