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    Windsor, CA 95492
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Rosemary Shrimp With Mint Pesto

By Chef John Ash

Shrimp tossed in an easy Pesto flavored with mint and rosemary. Pair this dish with The Cutrer Chardonnay for a light meal.

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    Serves 4

    Total Time 1 hour

    Prep Time 15 mins

    Difficulty Level Medium


    1/2 cup pine nuts, toasted (Mint Pesto)

    3 garlic cloves, peeled (Mint Pesto)

    2 tbsps (packed) feta cheese (Mint Pesto)

    2 tbsps (packed) Parmesan cheese (Mint Pesto)

    1 tbsp coarsely chopped jalapeno chile (Mint Pesto)

    1/2 tsp salt (Mint Pesto)

    1/2 tsp ground black pepper (Mint Pesto)

    2 cups (packed) fresh mint leaves (Mint Pesto)

    2 tbsps fresh lemon juice (Mint Pesto)

    1/3 cup extra-virgin olive oil (Mint Pesto)

    24 (about 2 pounds) large uncooked shrimp, peeled, deveined, tails left intact (Rosemary Shrimp)

    2 tbsps olive oil (Rosemary Shrimp)

    2 garlic cloves, minced (Rosemary Shrimp)

    1 tbsp chopped fresh parsley (Rosemary Shrimp)

    3 tbsps fresh lemon juice (Rosemary Shrimp)


    1. Make for Pesto: Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.

    2. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.

    3. Gradually add oil and process until mint pesto is smooth and creamy (Can be made 1 day ahead; cover and refrigerate.)

    4. Make for Shrimp: Preheat broiler. Sprinkle shrimp with salt and pepper.

    5. Whisk oil, garlic and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.

    6. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side.

    7. Transfer to large bowl; sprinkle with lemon juice and toss with ½ cup mint pesto. Arrange on platter and serve.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at

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