Gambas Pil Pil (Chilean Shrimp)

INGREDIENTS:
• 10 cloves garlic, peeled and slightly crushed
• 1/2 cup grapeseed oil or olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
• 3 tablespoons pisco or brandy
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges, for serving

DIRECTIONS:
Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges. Makes 6 servings.  Recipe compliments of AllRecipes.com

Matetic EQ Coastal
Sauvignon Blanc
San Antonio D.O., Chile

“Smoke, Meyer lemon and grapefruit notes play out in this crisp yet concentrated white, with layers of spice and flint adding range to the solid finish.” 90 pts. Wine Spectator

Winemaker: Julio Bastias
Appellation: San Antonio D.O., Chile
Varietal:  100% Sauvignon Blanc
Analysis: 14.0% alc/vol
Critical Acclaim: 90 pts. Wine Spectator 2012
94 pts. Years Best Wine & Spirits 2011
91 pts. Editors Choice Wine Enthusiast 2011
90 pts. Wine Advocate 2010