Margrit's Barbecued Shrimp

Margrit's Barbecued Shrimp

(2-4 servings (meal/appetizer))


  • ~1 lb. shrimp washed, beheaded and deveined, but still in the shell (deveined with tail on works well)
  • 1/2 tsp. cayenne
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. crushed dried red pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. dried oregano
  • 2 Tbsp. butter
  • 3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. Worcestershire sauce
  • 1 cup dry rosé (Sangiovese Rosato)
  • loaf of good French or Italian bread


Before You Start:

Do not light the coals. These will never see a barbecue.

This recipe can feed two people well or more if it's an appetizer. This can be doubled. For more than four people, make two separate batches (which also lets you make one very hot and one edible batch if you prefer).

To Make the Shrimp:

Wash and pat dry the shrimp.

Combine and set aside the seasoning mix. 

Melt the butter with the olive oil in a large skillet over medium high heat. 

Add the minced garlic, Worcestershire sauce, seasoning mix and shrimp. 

Cook about 4 minutes, shake pan to shift shrimp around hot oils.

Add 1 cup room temperature dry rosé (Sangiovese Rosato) and heat another 3-5 minutes.

To Serve:

Serve from the skillet or a deep serving dish with all the sauce and lots of good French or Italian bread.

Adapted recipe from Margrit Mondavi -- prepared by Brianna Pastrana
Margrit Mondavi prepared this dish for Russ Weis and upon loving it, she shared her secret. We honor her memory and this creative recipe!

Silverado Recipe Hack!

For the shrimp, you can use fresh or frozen shrimp deveined with tail on. The larger the shrimp, the better. 

Entertaining Tip!

Prep the shrimp and spices and toss this in the pan 5 minutes before your guests arrive so they smell the amazing aromas upon entering and are greeted with a delicious appetizer!

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