4 large black tiger prawns
4 strips hardwood smoked bacon
1 cup Calaveras Merlot
2 tbsp white truffle oil
1/2 cup honey
1/2 shot whisky
2 oz Siracha sauce
Place wine in saucepan and add shrimp. Cook over medium heat until prawns are cooked.
Heat truffle oil in skilled. Quick-sear prawns in oil and remove. Pre-cook bacon until crisp but still able to bend without breaking.
In a small saucepan, bring whisky to a simmer, add honey. Let cook until reduced. Wrap shrimp with bacon and secure with small skewer.
Dredge wrapped shrimp in honey whisky and place on a arnish of greens. Finish with a drizzle of Siracha.
If you liked this Merlot recipe, head back to the Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.
MERLOT TASTING NOTES
Merlot grapes produce rich, plummy, velvety wines with cherry flavors and aromas. This varietal is a perfect choice when paired with bold flavors like truffle and siracha.
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