I just picked up 30 jumbo shrimp and I haven't decided what to make yet for tomorrow's dinner. However, I know that red wine will be involved (Italian Pepe Nero) and we will not be cooking with the wine.
Any suggestions how to successfully pair shrimp with red wine for drinking? It's a low acid wine, not too sweet, not too oaky.
My only limitation is not to make spicy food. Spicy seafood and red wine don't go very well together.