Grilled Shrimp with Strawberry Salsa

Here's a summery recipe that pairs perfectly with a slightly chilled glass of rosé wine. Maybe the MacPherson from Texas or the Miner Sangiovese Rosato from California. Either way you have a success on your hands.

Grilled Shrimp with Strawberry Salsa
Serves four.

2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground pepper to taste
1/4 cup plus 2 tablespoons pure olive oil
3 tablespoons minced shallots, divided
20 large shrimp, peeled and deveined
2 cups strawberries, hulled and diced
1 tablespoon aged balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil

Preheat grill to medium heat.

Combine the garlic, parsley and thyme with 2 tablespoons of the shallots and 1/4 cup of the olive oil in a small mixing bowl. Add salt and pepper to taste.

Thread shrimp on water-soaked bamboo skewers, five per "kabob," using two skewers per kabob so they will lay flat on the grill. Place the shrimp on a platter and brush with oil mixture. Place the shrimp skewers on the grill and cook for 1 to 2 minutes per side.

Meanwhile, heat the remaining 2 tablespoons in a small skillet over medium heat. Saute the shallot until soft and fragrant, approximately 2 minutes. Turn off the heat and stir in the strawberries, vinegar and basil. Season to taste with lots of freshly ground pepper and serve with the grilled shrimp.