1lb. Raw shrimp, peeled and de-veined
2 T BBQ rub
1 Chipotle pepper, diced fine
2 lb. Cucumber, peeled, seeded & diced
1 Small red onion, diced
3 Oranges, peeled & segmented
1 Medium parsley root, peeled & diced
2 T Parsley, chopped
2 oz. Cedar Creek Pinot Grigio Wine
2 T Balsamic vinegar
Salt to taste
Peel, seed and dice cucumbers and combine with diced red onion, orange segments, parsley root and chipotle pepper. Add Cedar Creek Pinot Grigio, balsamic vinegar and season with salt to taste.
Toss shrimp in BBQ rub. Grill or smoke shrimp for 5-20 minutes depending on temperature. Serve shrimp on a bed of cuke relish and enjoy with more Cedar Creek Pinot Grigio! Serves 4.
– Recipe created and presented by Chef Scott McGlinchey, formerly of Q real American food in West Allis, during the July 2006 “Ultimate Backyard Barbeque” at Cedar Creek Winery.