Corked by Cabernet

Serrano Lime Grilled Prawns with DuckhornNapaValley Sauvignon Blanc

A little nasty brouhaha is mixing up there on that Napa Valley Wine Train. How will Nikki handle all of these enlightened souls? She might have to drink a couple of bottles of wine to make it through the evening. No. Then she’d become a big lush. That’s not a good idea. Nikki will do as she always does-grin and bear it and drink a couple of glasses of wine instead of full bottles. Hey, what can go wrong at this point? She’s eating grilled prawns and drinking Sauvignon Blanc!

Nikki loves grilled prawns, and with the spice from the Serrano marinade, the Duckhorn Napa Valley Sauvignon Blanc is an excellent pair. The Duckhorn has a little Semillon on it. It’s not too herbaceous and is slightly rounder and fuller than many Sauvignon Blancs. This is a great summer dish.

⅓ cup peanut oil

2 tbsp olive oil

2 tbsp white wine vinegar

1½ tbsp balsamic vinegar

1 tbsp fresh lime juice

1 tbsp fresh lemon juice

1 small garlic clove, minced

2 Serrano chilies, seeded and finely diced

3 tbsp honey

1-2 tbsp minced fresh coriander

48 tiger prawns

salt (pinch of)

In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic, honey, chilies, salt, and coriander. Whisk to blend well. Marinate for 20 minutes.

Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.

Brush grill grate with oil. Baste with marinade glaze on each side again while cooking. Cook prawns for 5 minutes, turning once, or until opaque.