This post is sponsored by Millesima USA.
This Mediterranean grilled shrimp and vegetables is the quintessential summer meal (390 calories or 4 WW points). It’s fresh and flavorful, with sunny lemon-herb shrimp, garlicky marinated chickpeas, and an array of tender grilled veggies. And what better wine to pair it with than the (un)official wine of summer: rosé!
The Mediterranean marinade is clean, bright, and refreshing—a mix of lemon zest and juice, olive oil, garlic, dried oregano, and fresh parsley. And to streamline the recipe, I use that marinade for the shrimp *and* the chickpeas. As for the veggies, rather than marinating them, which can make them soggy, I simply toss them with olive oil and season them with salt and pepper before grilling. They come off of the grill perfectly tender-crisp with a nice smoky char. My favorite mix consists of zucchini, summer squash, red onion, bell pepper, and asparagus, but feel free to use whichever seasonal veggies you like! I serve the shrimp, chickpeas, and grilled veggies on a platter topped with plenty of chopped fresh herbs (parsley is my go-to, but fresh mint or basil would fit right in), a drizzle of good balsamic vinegar, and crumbled feta cheese.
The Perfect Wine to Pair with Grilled Seafood: Rosé
I love rosé and am quick to choose it at a party or restaurant, but I don’t know too much about choosing a bottle of rosé myself, which is why buying wine online at Millesima USA is so helpful. Millesima is a leading retailer of fine and rare wines, with an amazing selection of the highest quality wines, including the most sought-after French, Italian, and New World brands. The site makes it really easy to sort wines by color, country, region, varietal, rating, and price—they even have a “Great Values” filter with wines that have a 90+ point rating from Wine Spectator or Wine Advocate under $25, under $50, and under $100. Millesima is unique in that it also offers the opportunity to buy wine futures (en primeur) and has a very extensive selection of large format bottles.
After browsing a number of wines, I decided on two roses (Caves d’Esclans Whispering Angel 2018 and Chateau Gassier Esprit Gassier 2017) and the super highly rated Foxglove 2016 Chardonnay—all for under $25 a bottle. Any of the three wines I chose would pair well with this grilled shrimp dish, but fruity, refreshing rosé complements all of the clean Mediterranean flavors beautifully. The Esprit Gassier 2017 from Château Gassier is the prettiest shade of peach, with a round, juicy, citrusy finish. It’s the perfect pairing for any grilled seafood so I expect I’ll be buying it all summer long.
Mediterranean Grilled Shrimp and Vegetables
- For the shrimp and chickpeas:Zest and juice of 1 lemon about 1 tablespoon zest and 3 tablespoons juice3 garlic cloves, minced1 teaspoon dried oregano1 tablespoon finely chopped fresh parsley, plus more for serving½ teaspoon saltPinch freshly ground black pepper4 tablespoons olive oil1 ½ pounds raw extra large (jumbo) shrimp, peeled and deveined (tails kept on)1 15-ounce can chickpeasFor the vegetables:1 large red onion, peeled and cut into 1/8ths1 bell pepper (red or yellow), stem and seeds removed, cut into thick strips1 medium zucchini, ends removed, cut in half lengthwise and then chopped into 1/2-inch thick crescents1 summer squash, ends removed, cut in half lengthwise and then chopped into 1/2-inch thick crescents8 asparagus spears, tough ends trimmed 2 tablespoons olive oilSaltFreshly ground black pepper
- In a medium bowl, whisk the lemon zest, lemon juice, garlic, oregano, parsley, salt, and pepper. While whisking constantly, add the olive oil. Pour ⅔ of the mixture into a large resealable plastic bag, add the shrimp, press out as much air as you can and seal the bag. Turn the bag a few times to coat the shrimp. Refrigerate for at least 30 minutes and up to 2 hours. To the remaining ⅓ of the olive oil mixture, add the chickpeas. Stir to coat them, cover the bowl, and refrigerate until you’re ready to eat.Heat your gas grill, covered, with all burners set to medium-high.Place the vegetables on large rimmed baking sheet and brush the vegetables (or toss them) with the olive oil. Season liberally with salt and pepper. Arrange all of the vegetables on the grill crosswise and grill, covered, turning the vegetables twice, until they’re just tender with dark grill marks, 10 to 12 minutes. Return the veggies to the large baking sheet until you’ve finished cooking.Remove the shrimp from the marinade, discard the rest of the liquid, and place them on the grill. Cook for 4-5 minutes per side, turning halfway, until they’re pink and opaque throughout. Transfer the shrimp to a large platter with the veggies. Serve alongside the marinated chickpeas with crumbled feta, a sprinkling of fresh herbs, and a drizzle of good balsamic vinegar if desired.