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    Windsor, CA 95492
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Garlic and Hot Pepper Shrimp

By Chef John Ash

A simple seafood tapas dish that pairs beautifully with Rosé of Pinot Noir. Serve as a fresh appetizer for guests or enjoy as an elegant dinner for two.

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    Serves 6

    Total Time 45 minutes

    Prep Time 20 minutes

    Difficulty Level


    1 lb large shrimp in shell peeled with tail left on and deveined

    5 large garlic cloves, thinly sliced

    1/4 tsp dried hot red pepper flakes

    1/2 tsp fine sea salt

    1/4 c extra-virgin olive oil

    1 tbsp fresh lemon juice

    1 tbsp chopped parsley or cilantro

    Lemon wedges for serving


    1. Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 2 minutes or so.

    2. Increase heat to moderately high, add shrimp and sauté, turning occasionally, until shrimp are just cooked through, about 3 minutes.

    3. Remove from heat and stir in lemon juice and parsley and transfer to a serving bowl.

    4. Serve warm or at room temperature with lemon wedges to squeeze over if desired. Serves 6-8

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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. 

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