Pairings: Grenache blanc shines with shrimp

Priest Ranch 2015 Napa Valley Grenache Blanc ($22), our Wine of the Week, is an intriguing wine, with pretty counterpoints and contrasts.

The texture is lush and rich, with flavors of ripe pear, ripe melon and ripe nectarine.

At the same time, there is a brightness, a crispness to the finish, along with little bursts of minerality and lemon zest.

Anyone who loves chardonnay will appreciate this lovely wine, as will those who appreciate a bit more austerity on the palate.

The wine is excellent with eggplant, especially grilled and topped with salsa verde or cucumber raita.

You can enjoy it with ratatouille as well. It may be best, though, with seafood, especially shrimp and rock shrimp.

It will cozy up nicely to shrimp and grits, a shrimp po'boy, shrimp salad with lemon and olive oil and shrimp risotto.

Enjoy it, as well, with spaghetti al Vongole, the classic Italian dish of pasta, lemon, garlic and clams.

Today's inspiration comes from the shrimp trucks that are parked along the highway along the northern shore of Oahu.

You have to tone down the spicy heat a bit but once you do, you have a beautiful marriage between the silken wine and the luscious shrimp slathered in garlicky butter.

Shrimp Truck Scampi

Serves 2 to 3

18-24 shell-on large or extra large shrimp, preferably wild and fresh, deveined and rinsed

1 cup all-purpose flour

1 tablespoon sweet Spanish paprika

2 teaspoons smoked Spanish paprika

2 teaspoons kosher salt, plus more to taste

4 tablespoons clarified butter

5-6 garlic cloves, minced

½ cup dry sherry or Rainwater Madera

2 tablespoons butter

- Steamed white rice

Use a clean tea towel to pat the shrimp dry.

Put the flour into a brown paper bag, add the paprika and salt and shake the bag to mix well.

Add the shrimp and, holding the bag tightly closed, shake several times. Remove the shrimp from the bag and shake off excess flour.

Melt the clarified butter in a heavy sauté pan over medium high heat, add the garlic and sauté for 1 minute.

Add the shrimp and sauté for 90 seconds on both sides.

Add the sherry or Madera, toss and cook until it is nearly completely evaporated.

Add the butter, swirl the pan as the butter melts and cook for a minute or two, until the butter just begins to take on some color.

Serve immediately with the rice alongside.

Michele Anna Jordan is the author of 24 books to date. Email her at michele@micheleannajordan.com.