The shrimp aren't cheap but this is a wonderful special treat to go with our Sauvignon Blanc. It is also easy to prepare (yeah!!)

• 4 oz. unsalted butter (1 stick)
• ¼ cup finely chopped parsley
• ¼ cup finely chopped basil
• 3 garlic cloves finely chopped
• 1 shallot finely chopped
• 16 jumbo shrimp in their shells
• Salt and freshly ground pepper
• White rum, for sprinkling

1. In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat. The garlic-herb butter mixture may be made ahead of time, refrigerated overnight and melted before using.

2. Light a grill. Halve the shrimp lengthwise, leafing them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the garlic-herb butter.

3. Grill the shrimp over a medium-hot fire, shell side sown, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once with our ZMV Sauvignon Blanc and enjoy the feast

* Adapted from Food and Wine, July 2003