Wash the shrimp in cold water and drain well. Drain the artichoke hearts. In a medium-sized bowl, combine the remaining ingredients. Add the shrimp and artichoke hearts and marinate in refrigerator for two hours.
Thread the shrimp on skewers, lengthwise, through the center making the heads double up against the tails. Alternate with the artichoke hearts.
Place on the upper grill over medium heat, turning once.
Wine Pairing(s)
Lucien Albrecht 'Clos Himmelreich' Riesling
Clos du Val Cabernet Sauvignon Palisade Vineyard
The Furst Gewurztraminer
Roth 'Estate' Cabernet Sauvignon
Kunde 'Magnolia Lane' Sauvignon Blanc
Arzuaga Navarro Crianza
El Vinculo La Mancha
Bodegas El Nido Clio
Ste. Chapelle 'Winemakers Series' Sauvignon Blanc
Stephen Vincent Sauvignon Blanc
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