Grilled Shrimp Skewers alla Arrabiatta

Instructions

Heat a medium saucepan over medium-high heat and add the shallot. Season generously with salt and pepper and red pepper flakes.

Cook the shallot 5-10 minutes between medium and high heat until it softens and develops some color, then reduce the heat to medium-low.

Add the garlic and cook for 3-4 more minutes. Pour in Stella Rosa^®Moscato d’Asti and stir to get any brown bits up from the bottom of the pan.

Pour the tomatoes into the sauce, along with all the juice. Add the pep- peroncino and boil over medium. Add the basil on top. Simmer for 15 minutes.

In the meantime, drizzle the olive oil and salt over the shrimp, then skewer about 5 pieces per stick.

Grill the skewered shrimp on high heat, about 3 minutes per side, until opaque. Finish them with a squeeze of lemon juice and parsley.

After the sauce is done simmering, blitz to your desired texture with an immersion blender, or mash with a fork.

Serve the shrimp over a bed of spicy red sauce.