Surf and Turf

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


18 Shrimp, peeled and tails removed
1/3 Cup White Wine
1 Lemon Cracked Pepper
2 Tbl Chopped Cilantro
2 lbs Ground Sirloin, 90% Lean
1/3 Cup sweet onion, minced
1/4 cup Cabernet Sauvignon
Vegtable Oil for grill racks
6 Soft Kaiser Rolls (Split)
12 Tbl Cocktail Sauce
6 Slices of Sharp White Cheddar
6 Romaine Lettuce Leaves



Preheat a gas grill to medium-high. To prepare the shrimp in a 10-inch nonstick, fire-proof skillet, combine the white wine and juice from the lemon. Add the shrimp. Sprinkle the chopped cilantro and cracked pepper. Cook covered on the grill for 2-3 min each side. Remove and cut in half lengthwise. Set aside in a bowl. Combine all ingridients for the patties in a mixing bowl and mix well. Then form 6 equal size patties and place on cookie sheets. Once grill is ready, brush with vegetable oil and place the patties on the rack and close the lid. Cook between 5-7 minutes for each side. While the patties are cooking, place the cocktail sauce in a small saucepan and heat over the outer edge of the grill. Warm for 5 minutes and remove. 2 minutes before the patties are to be removed, place kaiser rolls on grill to toast. Place 6 halved shrimp pieces on each patty. Drizzle cocktail sauce over the shrimp. Place one slice of cheese over each patty. Remove buns, and place one piece of lettuce on each bottom half. Remove patties once cheese has melted significantly and place on top of lettuce and replace top half of the roll.