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"\n\tAdvertisement - Continue Reading Below\n\t\n\nCarnaval Moscato (white)\n\nMarinated Piri Piri Shrimp(Serves 3-4)Ingredients \u00B7         1 can unsweetened coconut milk \u00B7         1 tbsp garlic, finely chopped \u00B7         3 Thai or Serrano chiles, finely chopped \u00B7         1 lime, zested \u00B7         1/2 tsp paprika \u00B7         1 lb large shrimp, shelled, de-veined, with tails \u00B7         1/4 cup vegetable oil \u00B7         Salt and pepper \u00B7         Wooden skewersPreparation \u00B7         Whisk together milk, garlic, chiles, zest and paprika. \u00B7         Add shrimp and marinate for at least 4 hours. \u00B7         Soak wooden skewers in water for at least 2 hours. \u00B7         Heat grill or grill pan to medium-high heat. \u00B7         Drain shrimp, toss with oil and season with salt and pepper. Place shrimp on skewers. \u00B7         Grill for 1 to 1 1/2 minutes on both sides or until shrimp is opaque.Additional Tips Serve with your favorite sweet dipping sauceCarnaval Ros\u00E9 MoscatoSpicy Red Snapper(Serves 2)Ingredients: \u00B7         2 white-fish fillets, (snapper, grouper), about 1/2 lb  each \u00B7         juice of 2 limes, fresh-squeezed \u00B7         4 Tbsp white-wine vinegar \u00B7         2 Tsp salt \u00B7         1/2 cup all-purpose wheat flour \u00B7         4 Tbsp neutral vegetable oil \u00B7         4 Tbsp butter \u00B7         2 cloves garlic, crushed \u00B7         2 medium onions, peeled and quartered \u00B7         2 medium tomatoes, seeded and quartered \u00B7         2 medium boiling potatoes, peeled and cooked, quartered \u00B7         1 small chili pepper, jalapeno, serrano or similar, seeded and finely minced \u00B7         1 cup water \u00B7         handful finely chopped cilantroPreparation: \u00B7         Season the fish fillets with lime juice, vinegar and the salt. Let stand for three minutes, then pat dry with paper towel. Dredge the fillets in the flour, making sure they are completely covered. Reserve. \u00B7         Heat the oil in a deep frying pan, and cook the fillets, one at a time, until the coating is nicely browned. Remove from the oil, drain on paper towels, and reserve, keeping warm. \u00B7         In a large saucepan melt the butter and when it's hot add the garlic, onion, tomato, green pepper and potatoes. Saute for about 5 minutes or until the tomato begins to break down then add the water and the cilantro. Bring to a boil and cook for a few more minutes until the sauce slightly reduces. \u00B7         Put the reserved fillets on a deep serving platter. Top with the vegetables from the sauce, then pour the sauce over. Serve immediately.Carnaval BrutGrilled Oysters with Spicy Lime Sauce(Serves 2 or more as appetizer)Ingredients \u00B7         12 fresh, cold oysters in their shell \u00B7         \u00BD cup lime juice \u00B7         1 teaspoon crushed red pepper \u00B7         \u00BD teaspoon sugar \u00B7         \u00BD teaspoon salt \u00B7         1 teaspoon ground black pepper \u00B7         1 teaspoon crushed garlic \u00B7         1 tablespoon finely chopped shallots \u00B7         a handful of fresh chopped herbs (such as cilantro, basil, green onions, Asian mint)Preparation \u00B7         Prepare the grill at medium high heat and meanwhile clean the oysters under cold running water, rinsing any dirt off the shell. \u00B7         Place the oysters on the grill so that none are overlapping. \u00B7         Grill for about 5-7 minutes or until the oysters starts to open. Carefully remove from grill \u2013 shells will be very hot. \u00B7         To make the spicy lime sauce, in a bowl combine all remainder ingredients and mix well. Taste and adjust accordingly. \u00B7         Some oysters might not open as wide as others, so use an oyster knife as needed. Oysters should be tender and not overcooked. \u00B7         Serve on the halfshell topped with Spicy Lime Sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/how-to/a4810/carnaval-wine-food-pairings/>