When my nose is buried in a big glass of red and I come up for air, announce proudly, “cherries! I’d bet my life on it!”, and then be told it’s filled with blackberries and plums, I don’t think I’ll ever figure this wine thing out.

There are a lot of those moments, actually.

Then there are moments I think “you’ve come a long way, baby.”

I had one of those experiences last week. I had invited a couple of friends over for a casual summer dinner – orzo with feta and shrimp and bought the perfect bottle of Albarino to go with it.

This is a big deal for me for several reasons.

Before I really started learning about wine, I decided all I liked was red and thought I just liked fruity, jammy wine. So a year or two ago, I probably would have grabbed any old bottle of red wine and gone with it. But now, now I’m thinking shrimp goes with Albarino, did a bit of research (i.e. talked to Dry about Alba’s) and came up with the Martin Codax ($12.99) from ABC.

It was a good choice.

The Albarino is a white grape from Rias Baixas in the northwest of Spain. It’s a good value for a lovely wine and is a great alternative white summer sipper.

It had a beautiful, pale yellow color and aromas that jumped out of the glass.

I personally smelled apple, citrus and honey, though other reviewers have thrown in pear and peach to the mix as well. It was a very sweet, pleasant smell. On the tongue, it was refreshing, crisp, light and slightly acidic. It paired perfectly with the shrimp and I found myself delighted by the quiet, well-behaved wine and the great pairing. It’s got a round, fresh finish and is an elegant little wine.

It was the perfect partner for dinner and as I laughed with my girlfriends, I took a moment to relish how far I’ve come. Of course, I realize how far I have to go, but for that night, in that moment, everything was perfect.

INGREDIENTS:
2 lbs of uncooked peeled shrimp
1/4 cup fresh chopped parsley
1 T. oregano
4 T. lemon juice
1 T. fresh chopped garlic clove
1/8 tsp. liquid hot pepper sauce
1 tsp. salt
1 T. tomato paste
1/2 tsp. pepper
1 cup olive oil

DIRECTIONS:
Combine shrimp, parsley, olive oil, oregeno, lemon juice, chopped garlic, hot pepper sauce, salt, tomato paste & pepper in a glass bowl. Marinate for 2 hours at room temperature.

Arrange marinated shrimp on skewers and grill 3 to 4 inches above the heat for 3 minutes on each side or until shrimp turn bright pink.
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Every weekday for a month, someone reading these posts and sharing their knowledge will win a generous bag of cool groceries. Why not you?

To enter today, share your favorite recipe that features any of South Florida’s bounty: fruit, seafood, citrus, avocados, etc.

(Each weekday’s contest will be different.)

Post your tip in the comments section at the end of this entry.

Please use your real email address when you register, so we can reach you when you win. (We won’t use it for any other purpose, I promise.) We’ll pick the best idea or recipe and award that person yummy foods to try!

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Watch this space for new questions and prizes every weekday for a month!

The bags contain lots of new foods you might not have tried. A few prizes are coupons for free items which will be sent to you, at no cost. Each bag also has extra packets of grocery coupons.

Every bag is different, but some of the items included are: Hungry-Man meals, Lance whole-grain snack crackers, Crisco olive oils, Skinny Cow ice cream treats, Wickles pickles, Penzey’s cinnamon, Orbit gums, Pepperidge Farm 100-calorie packs and granola cookies, Tyson products, Truvia sweetener, Eagle Mills Ultragrain flour, Zen Crunch, Dunkin Donuts, and lots of grocery coupons, too.

Riggin's Crabhouse and Seafood 607 Ridge Rd Lantana. Eliza Gutierrez/The Post

MENU

At Riggins Crabhouse and Seafood Market in Lantana, it’s all about the seafood. It’s well-known for its Maryland-style steamed crab. Apart from blue crab, another signature dish is garlic crab, offered as “all you can eat” for $26. The menu offers other seafood favorites such as lobster, shrimp, calamari, mussels, scallops, mahi-mahi and much more.

ATMOSPHERE

Riggins is ready for messes, covering its tables with paper liners and placing a roll of paper towels on them.

OUR FAVORITE FOOD/PRICE

The stuffed jumbo shrimp ($19.95) was amazing. The stuffing is the crab cake spread over the shrimp and coated in Riggins’ imperial sauce, which includes mayonnaise and mustard. The rich, creamy and slightly sweet stuffing truly made the dish. The spinach, artichoke and crab dip appetizer came in a close second with a thick texture and plenty to go around.

REASON TO GO

Tough day at work? Just order some crab and hammer away at your dinner. There’s something about interacting with your food that takes the dining experience to a whole new level. And even if your meal choice requires only a fork, rest assured, it’ll be delicious.

SERVICE

The servers are all trained to assist customers in shelling the seafood, so you get the most out of your meal.

NOISE LEVEL

Noise is not an issue here.

KID-FRIENDLY?

There were a number of families with children in tow while we dined. And a kid’s menu offers seafood, chicken and
cheeseburgers.

Riggins Crabhouseand Seafood Market

607 Ridge Road, Lantana; (561) 586-3000

Hours: Monday to Thursday, noon to 9 p.m.; Friday, noon to 10:30 p.m.; Saturday, 2 to 10:30 p.m.; and Sunday, 2 to 9:30 p.m.

Note: Post staffers will anonymously visit a restaurant in your neighborhood in search of the best menu item. They’ll tell you about that item and why they liked it each week in this spot.

Fennel seeds and dried thyme, along with other seasonings, create a flavorful crust for grilled shrimp. (AP)

Grilling generally is a healthy cooking method because little or no fat is needed. But the intense, dry heat can quickly turn food tough and leathery, especially if you start with something lean.

Boneless, skinless chicken breasts, pork and beef tenderloin, as well as most white fish and shellfish, are healthy choices because they are all low in fat. That also means they usually are low in flavor and moisture, too.
For these leaner proteins be sure to season assertively using marinades and rubs, plus keep an eye on the grill to avoid overcooking. And be sure to season with salt only just before grilling, as salt can draw moisture out of the meat.
As for the grilling itself, it’s all about timing.
Boneless, skinless chicken and turkey breasts are best grilled quickly, over medium-high heat. Also, don’t use a fork to turn your poultry or you’ll just end up losing valuable moisture when you pierce the surface.
Grill chicken breasts for 4 to 5 minutes per side and turkey breasts for 3 to 4 minutes per side, or until they reach an internal temperature of 165º. Grill whole pork tenderloins over medium-high until they reach an internal temperature of 155º. The temperature will rise to the recommended 160º if you let the pork sit for 5 minutes off the grill before slicing.
To keep lean cuts of beef, such as tenderloin and round steak, from drying out, it’s best to grill them over medium-high heat to a doneness of not much more than medium-rare.
Most lighter-fleshed fish and shellfish should cook for just a few minutes per side over medium-high heat.
This recipe for fennel seed and thyme-crusted grilled shrimp uses an aromatic spice blend to create a flavorful crust. Cook the shrimp until they are just opaque, no more than 2 minutes per side.
To complete the meal, add a spicy arugula salad and some wedges of olive oil-misted grilled flatbread, which can easily be made using store-bought whole-wheat pizza dough.

Time: Start to finish 20 minutes

Fennel Seed and Thyme- Crusted Grilled Shrimp
Servings: 4
1 teaspoon whole fennel seeds
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 pound large raw shrimp, peeled and deveined
1/2 teaspoon salt
Lemon wedges, for serving

In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.
In a small bowl, combine the fennel seeds, thyme, oregano, garlic powder, pepper and oil. Add the shrimp and toss to coat.
Heat a gas grill to medium-high or prepare a charcoal grill.
Divide the shrimp between the skewers, threading them through the sides. Season with salt. Grill until the shrimp are golden brown on both sides and opaque at the center, about 2 minutes per side. Serve with lemon wedges.

Per serving: 159 calories; 50 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 172 mg cholesterol; 3 g carbohydrate; 23 g protein; 1 g fiber; 460 mg sodium.

MENU

Northern and Southern Italian, with a nice wine list and homemade pasta specials. Many dishes are topped with fresh herbs.

ATMOSPHERE

Tucked into an Old Florida home just south of the Roosevelt Bridge, Casa Bella is one of the most charming places to have dinner in Martin County. Lace curtains, candlelight and white tablecloths add romance, and a skylight allows tropical plants to grow inside. For the most privacy, try to get one of three tables tucked into a cozy room at the back of the restaurant. 

OUR FAVORITE FOOD/PRICE

We enjoyed the Shrimp Casa Bella ($17.95), shrimp sauteed with garlic, mushrooms, baby tomatoes and spinach in a creamy pink sauce over farfalle pasta. Everything tasted fresh and homemade, and the dish came topped with a sprig of basil leaves. Casa Bella’s entrees come with buttery dinner rolls served fresh from the oven with a side of roasted garlic, and an excellent house salad with optional gorgonzola cheese crumbles. Don’t pass up the cannoli ($4.75), served with chocolate chips and fresh blueberries. 

REASON TO GO

Casa Bella is the perfect place to take a date. 

SERVICE

The service was good but not hurried.   

NOISE LEVEL

The tables are a bit close together and when we went on a Saturday night, every single one was full. But most of the conversations were hushed.

KID FRIENDLY

No. 

Casa Bella 

512 W. Third St., Stuart, (772) 223-0077 or (877) 223-0077

Hours: T-Sun. 5-10 p.m. 

Note: Post staffers will anonymously visit a restaurant in your neighborhood each week in search of the best menu item. They’ll tell you about that item and why they liked it.

MENU
We were told the menu changes every few days. When we went, appetizers ranged from salsa and chips ($4.95) to shrimp ceviche ($8.95). There were a few soup options — including stone crab bisque ($5.75) — and nearly a half-dozen salads ($2.95-$9.95, without meat or fish). Entrees included shellfish, fish, beef or chicken. The menu touted the desserts (all $4.95) made from scratch. There is also a separate bar menu.

ATMOSPHERE
South Florida paradise. Ferns and palms flank the walkways connecting large tiki huts spread out across the outdoor restaurant’s waterfront site. The views are beautiful.

OUR FAVORITE FOOD/PRICE
For starters, we picked the Chilean empanadas ($7.95). Three fried empanadas came accompanied by jalapeño jelly. We loved them. The dough was light and the ground beef was well seasoned. The Bahamian fried lobster ($21.95) was the best entree. The batter was golden and crispy, and the sweet jalapeño mustard sauce gave the lobster a subtle kick. We also cheered the chocolate tortilla dessert ($4.95).

REASON TO GO
The views, the atmosphere and a menu that offers tasty fare and fun.

SERVICE
The wait staff is helpful. But the first time we tried having dinner here, the wait for a table was more than 90 minutes. We were told their slower nights are Sundays and Wednesdays.

NOISE LEVEL
This is no library. Bob Marley music blared by the bar, but it played at a comfortable level where we were.

KID FRIENDLY
We saw no kids menu. But there certainly are dishes the younger members of the family can enjoy, such as the appetizer fruit plate ($8.95) and smothered chicken burrito ($14.95).

— ANA X. CERON

Guanabanas
960 N. A1A, Jupiter, (561) 747-8878
Hours: W-Sun., 11:30 a.m.-3 p.m.,
4:30-10:30 p.m. Bar is open longer hours: W-Th. to midnight; F-Sat. to
2 a.m.; Sun. to 11 p.m.
Note: Post staffers will anonymously visit a restaurant in your neighborhood each week in search of the best menu item. They’ll tell you about that item and why they liked it in this spot each week.

Annually on the Tuesday before Ash Wednesday, it’s a tradition that is viewed as a “last hurrah” before the six-weeks of abstinence associated with Lent.
Mardi Gras has transcended religious connections to become a national celebration highlighted by the food and drink indigenous to New Orleans.
Even if you can’t get to the Big Easy, you can celebrate in style with great recipes from Franks RedHot Sauce.
There’s a national petition online to get Mardi Gras declared a national holiday. Sign the petition here

From Franks RedHot Sauce:

SPICY SAUTEED SHRIMP

Prep Time: 5 min. Cook Time: 7 min.
2 Tbsp. butter
1 Tbsp. olive oil
1 clove garlic, minced
1 lb. large shrimp, peeled and deveined (tails on optional)
1/4 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce
2 Tbsp. lemon juice
1. HEAT butter and oil in large skillet. Saute garlic 1 min. until golden.
2. STIR in shrimp. Saute 3 to 5 min. until shrimp turn pink.
3. ADD Frank’s RedHot Sauce and lemon juice. Cook 1 min. until sauce is bubbly and shrimp are well coated.
4. SERVE shrimp with Creamy Cheese Grits.
Makes 4 servings
CREAMY CHEESE GRITS
Prep Time: 5 min. Cook Time: about 5 min.
1 cup heavy cream
1 cup chicken broth or water
1/2 tsp. salt
1 small clove garlic, pressed
1/2 cup yellow grits
1/4 cup grated Parmesan cheese
1. HEAT heavy cream, broth, salt and garlic to a boil in 3-qt. saucepan. Gradually whisk in grits, whisking constantly. Heat to a boil.
2. SIMMER grits over medium-low heat about 2 min. until thickened, stirring often.
3. STIR in cheese. Cook until heated through. Serve with Spicy Sauteed Shrimp.
Makes 4 to 6 servings
Tip: If grits become too thick, stir in additional cream or broth to thin, and heat through.
CAROLINA CRAB CAKES WITH ZESTY REMOULADE SAUCE

Prep Time: 15 min. Cook Time: 12 min.
1 lb. lump crabmeat, drained and flaked
1 egg
3 Tbsp. mayonnaise
2 tbsp. FRANK’S® REDHOT® Original Cayenne Pepper Sauce
1 Tbsp. FRENCH’S® Spicy Brown Mustard or FRENCH’S® Horseradish Mustard
2 Tbsp. each, minced green onion and parsley
2 Tbsp. plain dried bread crumbs
1/2 tsp. Old Bay® seasoning
3 Tbsp. olive oil
Zesty Remoulade Sauce (recipe follows)
1. WHISK egg with mayonnaise, Frank’s RedHot Sauce and mustard in large bowl. Stir in crabmeat, green onion, parsley, bread crumbs and seasoning; mix well.
2. SHAPE crab mixture into cakes using about 1/3 cup mixture for each; flatten slightly.*
3. HEAT oil in large nonstick skillet over medium-high heat until hot. Sauté crab cakes in batches about 3 min. per side until golden brown. Serve with Spicy Remoulade Sauce.
Makes 8 crab cakes

Zesty Remoulade Sauce: Mix together 2/3 cup mayonnaise, 2 Tbsp. Frank’s RedHot Sauce, 2 Tbsp. French’s Spicy Brown Mustard, 2 tsp. sugar and 1 tsp. Old Bay® seasoning. Chill.
Makes about 1 cup.
*Tip: Prepare crab cakes through step 2. Cover and chill about 1 hour to firm.

JAZZY JAMBALAYA
Prep Time: 15 min. Cook Time: about 40 min.
2 tbsp. vegetable oil
4 lbs. chicken parts, skinned
1 lb. smoked sausage, cut into 1/2 inch slices
1 cup each chopped onion, bell pepper and celery
1 tbsp. minced garlic
1 1/2 cups uncooked regular rice
3 cups chicken broth
1/4 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce
1. HEAT oil in 5-quart pot or deep heavy skillet. Cook chicken and sausage in batches, about 20 min. until well browned. Drain fat. Return meat to pot.
2. STIR remaining ingredients into pot. Heat to boiling. Reduce heat to medium- low.
3. SIMMER, covered, 20 min. until rice is tender and chicken is no longer pink near bone.
Makes 8 servings
Slow Cooker Method: Brown chicken and sausage as in Step 1. Transfer meat to 6 qt. slow cooker. Stir in remaining ingredients. Cover and cook on HIGH setting for 3 hours, or on LOW setting for 6 hours.
For more recipes log onto www.franksredhot.com.