Curry Grilled Shrimp

Curry Grilled Shrimp
1 lb raw, shell-on 26-30 ct. shrimp
½ tsp. curry
½ tsp. cumin
½ tsp. crushed red pepper
½ tsp. fresh cracked black pepper
1 tsp. kosher salt
1 tsp. extra virgin olive oil
2 tbsp. fresh oregano, chopped (divided in two)
1 lime (zest and juice)

Mix all ingredients except lime juice and half of oregano. Allow shrimp to marinate at least 30 minutes.

Place directly on hot grill for two minutes. Flip over and cook an additional one minute.

Remove from heat and immediately toss with lime juice and remaining oregano.

Let's talk about WINE!!! CARMENERE Baby!!!

VINA CHOCALAN, Carmenere, 2007, Chilean Red
Alc. 14.0%

(Above-mentioned wine purchased in New Hartford, NY for $11.99)

I am such a lover of the Carmenere grape, which is most often blended with other grape varieties to make wine. Oh how I adore the wineries that make a pure Carmenere wine!!! I seek them out and have yet to be disappointed!

I LOVE Carmenere, as it is the only savory red wine I have ever found. Yes my friends, savory!

The label describes the wine as, "Charismatic and enticing, this Carmenere has intense herbal aromatics and very round tannins, distinctively suggesting black pepper, chili peppers and dried grasses. Excellent served at 61 degrees F/16 degrees C.

I sip a glass of this most delightful ruby/purple wine as I write to you now. It is at room temperature on a warm and humid day, so likely warmer than suggested. Also, it was allowed to "breathe" for about 15 minutes... I opened the bottle for five, poured, and sipped ten minutes later.

I will do my very best to tell you what it is that I taste and smell:
-I first smell leather... (Mmmm!)
-I then smell berry... I cannot seem to pinpoint which!!! I want to say raspberry, but as the words flow I know that is not quite right! I must leave you with the vague explanation of berry.
-Perhaps a hint of the "herbal" that they mention...
-I taste green pepper.
-I taste the leather... ooh how I adore this masculine wine!!!
-I taste the subtle nuance of black pepper.
-At the very end I taste that berry and anise??? I do say I taste anise!

The wine finishes with chewy tannins... oh really, you can practically chew!

Let me share with you now the BEST description of tannins I ever received: "You know that taste that lingers after you swallow? That's tannins". So simply stated, so very true.

In comparison.. what is dry? The sooner it escapes your mouth, the drier it is!

I conclude by requesting that you give this wine a try... especially you savory drink lovers. I am talking to YOU Bloody Mary fans! I find it to be an exceptional value. Winner of the 2008 Decanter World Wine Awards, a well-deserved award!

Peach Salsa

2 large ripe Peaches, diced

1 medium Red Onion, diced small

1/2 Chili Pepper, minced

1-2 tbsp. Citrus Mint, chopped

1-2 tbsp. Basil, chopped

juice from 1/4 Lime

juice from 1/4 Lemon

Kosher Salt and fresh ground Black Pepper, to taste

Mix all ingredients together and ENJOY!!!

I like to eat this salsa with cucumber "chips" as a snack and with seafood as an entree. All ingredients are negotiable... no mint or basil? Try tarragon, parsley, or cilantro!