Grilled Chardonnay Shrimp
Family Features
What can family members do special this year for Mom? Most Moms dream of a fine meal they don’t have to shop for, cook or clean up afterwards. Often going out for breakfast on Mother’s Day can mean dealing with long lines and slow service. But Dad and the kids can rise to the occasion and prepare a meal themselves at home that can be a real treat.

Even the dad who only makes breakfast on weekends can cater a fine restaurant meal at home, with kids as willing sous chefs. It’s easy when your family shops where the pros shop, such as Sam’s Club for frozen appetizers, readymade pastry, organic produce, fine wines, quality meats, great breads and fabulous cheesecake ready to thaw and serve.

In Australia, where good food and great wine are always on the menu, it’s second nature to use quality wine in culinary pursuits. After all, who doesn’t enjoy sipping a glass of their favorite wine while adding a splash to a recipe on their special day? Consider these simple and delicious marinades which take the guesswork out of choosing the perfect wine to pair with your meal.

So, fire up the grill, grab a bottle of McWilliam’s wine, and celebrate moms’ special day! For a crowning touch, add an unexpected and affordable luxury gift and Mom just might decide to sign on for another year.

Grilled Chardonnay Shrimp

Prep time: 15 minutes Marinate time: 1 hour Cook time: 8 to 10 minutes Serves: 4

Things to grab from the store:
• 3/4 cup McWilliam’s Hanwood
Estate Chardonnay
• 6  tablespoons fresh lemon juice
• 3  tablespoons honey
• 2  tablespoons extra-virgin olive oil
• 1  tablespoon ground coriander
• 1/2  teaspoon salt
• Freshly ground pepper to taste
• 1 to 2 cloves garlic, minced
• 1 1/4  pounds large shrimp,
peeled and deveined
• 4  cups arugula leaves
• 1/2  cup coarsely chopped
macadamia nuts
• 1/2 cup diced red bell pepper (optional)
Whisk together wine, lemon juice, honey, olive oil, coriander, salt, pepper and garlic in medium bowl. Set aside 1/4 cup marinade and add shrimp to remaining marinade. Cover and refrigerate 1 hour.
Remove shrimp and discard left over marinade. Thread shrimp onto short skewers and grill over medium heat 4 to 5 minutes on each side or until completely pink. Place skewers on arugula and drizzle with reserved marinade; sprinkle with nuts and bell pepper.  Pair with same wine used in the marinade.

Tips From the Winemaker
Sixth-Generation Family Winemaker, Scott McWilliam
• The most important rule of thumb when incorporating wine into your favorite marinade recipes is to always use a wine you would drink.
• Incorporating wine into recipes takes the guess work out of wine pairing
• Simply serve the same wine you added to the recipe for a perfect match.
• To add even more intensity to your favorite grilled dish, set aside a portion of the marinade before marinating the beef, poultry or fish and drizzle it on the dish after it’s been grilled to give a more concentrated flavor.
• Integrating wine into marinades enhances the flavor and intensity of the recipe, so get creative by choosing a wine that has particular flavors or notes you enjoy.
• When choosing a wine to splash into your marinade, use lighter wines like McWilliam’s Hanwood Estate Chardonnay or Riesling for poul­try or fish. More full-bodied wines like McWilliam’s Hanwood Estate Cabernet Sauvignon or Shiraz work best with beef.
• The key to grilling is sustained heat — cooking at the right temperature for the right length of time. Since it takes time for the grill to heat up properly, don’t rush it. Pour a glass of wine and savor the moment.