1/2 to 3/4 lb shrimp, peeled and deveined
1/2 cup Gamay Beaujolais
2 tablespoon lemon juice
Marinate the shrimp for 30 minutes in the wine and lemon juice. Place on bamboo skewers and broil on low rack for 3 to 5 minutes per side, depending on the size of the shrimp. If you want to vary the taste, add your favorite herb to the marinade- rosemary is nice with shrimp. Use tarragon with caution- it is rather strong.