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1
Cut along back of shrimp using scissors; devein, but do not remove shell. Rinse shrimp, and pat dry.
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2
Combine lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and ground fennel in a large heavy-duty zip-top plastic bag; add shrimp. Seal bag securely, and turn to coat shrimp. Set aside 15 minutes, turning occasionally.
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3
Add remaining 2 teaspoons salt and 1 teaspoon pepper to shrimp. Grill shrimp, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 3 minutes on each side or until shrimp turn pink.
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4
Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rose, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rose, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
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5
Lemon and coarse sea salt offer simple yet refreshing highlights to otherwise sweet, meaty shrimp. For this dish, I'd reach for a zippy, fresh Sauvignon Blanc, which serves up lemony mineral notes in tune with the briny essence of the sea and the salt. Look for Honig Sauvignon Blanc (about $15). --Jeff Morgan
