Next time you crack a bottle of Boulder Creek Winery’s 2010 Viognier, serve it with this fall-inspired Spot Prawn recipe from Salt executive chef Kevin Kidd.

Wood grilled fresh Alaskan spot prawns
with late autumn arugula and lemon parsley sauce verde

Ingredients:

• 1 lb prawns (Spot Prawns, if available)
• zest of three lemons
• 1 head parsley, chopped
• 5 cloves garlic, crushed
• 4 tablespoons olive oil

Directions:

Clean prawns, and marinate in all ingredients for a minimum of four hours (and up to two days).

Sauce verde

Ingredients:

• 2 heads parsley, chopped
• 6 cloves garlic, minced
• 5 lemons, zested
• 1 anchovy, chopped
• 1 teaspoons capers, chopped
• 1.5 c olive oil
• 1 shallot, minced
• 1 teaspoon red chili flake

Directions: Dress arugula with a little bit of fresh lemon juice, olive oil, and a pinch of salt.

To finish: Grill prawns whole and cut them in half after the shell turns red, drizzle the sauce verde liberally over the top of the cut prawns and serve.

Wine: Serve with the 2010 Boulder Creek Viognier ($16)