Spiedini di Gamberi con Salmoriglio paired with Cool Climate Rosé

Spiedini di Gamberi con Salmoriglio
Grilled prawn skewers with lemon and oregano dressing

Straight off the barbecue and onto the table. Summer on a stick.

Ingredients: (Serves 4)

1 kg raw king prawns, peeled and deveined (tails on)

3 tbsp olive oil

2 garlic cloves, finely grated

Salt and black pepper

Wooden skewers

For the salmoriglio:
100 ml extra virgin olive oil

1 lemon, zested and juiced

1 tbsp dried oregano (or 2 tbsp fresh, chopped)

2 tbsp flat-leaf parsley, finely chopped

1 small garlic clove, finely grated

Pinch of salt

Crusty bread and lemon wedges, to serve

Method:

One. Soak the skewers in water for 30 minutes so they don’t burn.

Two. Whisk together all the salmoriglio ingredients and leave it for at least 15 minutes so the flavours come together.

Three. Toss the prawns with the olive oil, garlic, salt and pepper. Thread 4–5 onto each skewer, through both the head end and the tail end so they sit flat.Four. Get the barbecue or a chargrill pan very hot. Grill the prawns for 1–2 minutes each side, until just pink and lightly charred.

Five. Pile the skewers onto a platter and spoon over the salmoriglio while they’re hot. Serve with crusty bread and lemon wedges.

Pro tip: Watch the shape. A prawn curled into a loose C is cooked. A tight O means it’s overdone. Pull them off a moment early, because they keep cooking on the platter.

Wine pairing:

Red Hill Estate Cool Climate Rosé

Why it works:

Our Cool Climate Rosé has mineral acidity and citrus florals that lift the lemon in the salmoriglio. Its raspberry and strawberry fruit sits nicely with sweet, charred prawns, and the savoury note on the finish suits the garlic and oregano.

Wine tasting notes:

Salmon pink, with raspberries, strawberries and a touch of rose on the nose. The palate is full of raspberry and strawberry with a hint of cranberry, finishing with light citrus florals and a savoury note. Elegant mineral acidity runs through the middle, with a round, plump layer of fruit to finish.

Serving Temp: 8–12°C. Cold enough to stay crisp, but not so cold that it hides the berry fruit.