Garlic-marinated Shrimp with Chimichurri Sauce

Ingredients

• 4  garlic cloves chopped
• 12 servings chimichurri sauce 
• 3 tablespoons olive oil extra-virgin
• 0.1 teaspoon pepper dried red crushed
• 2 pounds shrimp deveined peeled

Equipment

• bowl
• frying pan
• oven

Directions

1. Combine shrimp and next 3 ingredients in a large bowl; cover and chill 1 hour.
2. Arrange the marinated shrimp on a greased jelly-roll pan.
3. Bake at 500 for 5 to 6 minutes or until pink.
4. Serve with Chimichurri Sauce.
5. Wine note: Napa Valley winemaker Jeff Morgan produces Solo
6. Rosa, a dry California ros, 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, Ros, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
7. A punggent, full-flavored dish such as this one calls for an equally full-bodied wine as a pairing partner. The chimichurri sauce, redolent of cilantro, parsley, lime juice, and spices, needs an uncommon wine with pedigree to refresh the palate. Try Trimbach Pinot Gris from Alsace (about $17). - Jeff Morgan