It may seem counterintuitive, but California Red Zinfandel is delicious with barbecued shrimp. Remember, with a preparation like this, the primary flavor will not be the shrimp; rather, it will be the sauce and the smokiness from the grill. The zinfandel will be spicy enough to stand up to it, and the higher alcohol of the California versions of it lends it a certain amount of sweetness. You also might want to try an Italian Primitivo, like the inexpensive one from A-Mano. You'll be shocked by how good wine and barbecue really can be.
Food & Wines
BBQ Shrimp
