Monday, August 8, 2016

Grilled Shrimp and Peach Kabobs + Wente Vineyards

Hey there. Long time no chat.... just kidding. I have a quick, easy and tasty recipe for you. Oh, and it pairs perfectly with Wente Vineyards Riva Ranch Chardonnay! Minor detail.

Anyway, I love dinning outside during warm summer months. What says summer more than grilling and a glass of white wine! Looking to make something simple yet packed full of flavor I landed on Shrimp and Peach kabobs! Peaches are a favorite around our household so I knew these kabobs would be a winner.

While I haven't been drinking due to training the hubs still gladly enjoys a glass of wine with dinner. Who's kidding, I totally had a sip. Come on I had to taste it for myself! While I'm typically not a Chardonnay person I would absolutely purchase Wente Vineyards Riva Ranch Chardonnay again. It's  smooth and buttery just the way I like it. Plus, you can't beat the $14 price tag! I picked up a bootle at my local Costco. The Wente Vineyards Riva Ranch Chardonnay paired perfectly with the shrimp.

The Wente family’s story begins in 1883, when German immigrant, C.H. Wente immigrated to America with the dream of creating a better life. After studying winemaking under Charles Krug in Napa Valley, he moved to Livermore with his wife to pursue his new career. Five generations later Wente is still the oldest continuously-operated, family-owned winery in the country. Their wines are 100% estate grown and sustainably farmed in the Livermore Valley, San Francisco Bay and Arroyo Secco. Over the past 130 years Wente Vineyards’ Chardonnay is consistently recognized as being the best-selling varietal in the country. The Wente Family is proud to be recognized as “California’s First Family of Chardonnay.

Grab a blanket, couple glasses of wine and have a impromptu picnic in your front yard.

Shrimp + Peach Kabobs
Serves 4


3 ounces honey
1/2 teaspoon mild chili powder Juice from
1/2 of a lime
1/2 teaspoon lime zest 2
4 large shrimp, peeled and deveined
2 -3 large peaches, peeled and cut into chunks
Olive Oil
8 kabob sticks


In a small bowl, whisk together the honey, lime juice, chili power and lime zest.

Thread Shrimp and Peaches onto skewers. 3 Shrimp per skewer, each shrimp separated by 2 pieces of peach. Lightly brush each side with the honey mixture.

When ready cook 8-14 minutes, flipping occasionally until shrimp is cooked. Shrimp will turn pink and curl up when cooked. Serves quickly

Pro Tip: To keep skewers from burning, soak in a bowl of water for about 30 minutes before threading them with the shrimp and peaches.



  1. I love shrimp and peaches! I bet this is delicious and great for summer!

  2. Yum to the wine and yum to the food! I've never had grilled peaches but they sound delicious. And I love the history behind the wine. Such a cool story!

  3. YUM! I am going to have to try this. I just had halibut and grilled peach on the Oregon coastline last week, and so I'm stoked to find this! Pinning!

  4. I would have finished off the bottle!

  5. Great combo on those kabobs, and I bet the wine was perfect with it!

  6. Those kababs look really great! Peach and shrimp sound like a good pairing. Wine looks good good :)

  7. I love peaches, and this sounds delicious!

  8. I would never think to put shrimp and peaches together, but I love them both so why not??? Sounds yummy

  9. Grilled shrimp in the summer is simply the best. Love your picnic scene!

  10. YUM!! This looks delicious! Peach and shrimp sounds like a great combo! xo Loren

  11. Ive never been a huge shrimp fan until recently. Pairing it with peaches sounds right up my ally!

    xo Ashley

  12. This looks amazing. Love Wente and the shrimp... YUM!

  13. This sounds like a truly inspired combination!

  14. This recipe looks wonderful, I know I will love it! Thank you for sharing such a great dish!