Grilled Shrimp paired with Estate Roussanne

The 3 Horse Ranch Vineyards Estate Grown Roussanne is really shown to advantage with these earthy, simple shrimp.

Start with a couple of pounds of shrimp, frozen is fine. Defrost the shrimp if needed and place them in the following brine. Brine works to plump up the shrimp.

Brine
1/2 c. salt
1/2 c. Sugar
1/3 c. chili powder
2 quarts water (start with warm water to melt the sugar and salt)

Let the shrimp sit in the brine about 20 minutes in the 'fridge.
In the mean time, soaked about a dozen wooden skewers in water.

Remove the shrimp from the brine, peel and devein if necessary. Skewer 5 or 6 shrimp on each wooden skewer. Don't pack too tightly.

Spray the grill with cooking spray, heat grill to medium and grill skewered shrimp. Baste lightly with a little butter or olive oil. Watch them closely, turn once and baste lightly, remove from grill as soon as the shrimp are no longer pink in color.