Mango-Peach Sangria / Salt-Roasted Shrimp with Scampi Dip- June/July/August 2018

Salt-Roasted Shrimp with Scampi Dip

Wow your summer guests with a new take on their favorite seafood

1- 4lb box rock salt                               16 raw, large unpeeled shrimp

1/3 cup Sauvignon Blanc                    2 TBSP fresh lemon juice

2 minced garlic cloves                        1 stick of butter, chilled & diced

1 TBSP fresh chopped Italian parsley


Spread salt in 13X9X2- inch baking dish. Arrange3 shrimp in single layer atop salt. Preheat oven to 500. Boil wine, lemon juice, and garlic in pan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let boil). Continue whisking in butter; a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook.

Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to a bowl; nestle in salt. 8 servings


Mango-Peach Sangria

Our juicy Colorado peaches are the envy of many. Finally ripe and on the shelves, serve this Sangria at your next BBQ.

1/3 cup sugar                                                           1/3 cup water

1 cup Grand Marnier                                               1 bottle Viognier

1 chopped mango                                                   2 peaches cut into wedges

¼ cup mint

In a saucepan, cook sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the rest of the ingredients and serve over plenty of ice cubes. Makes 4 servings.