5 pounds medium shrimp
1 1/2 cups uncooked white wine
1/2 teaspoon garlic powder
1 1/4 cups beef stock
2 pounds medium brie cheese
1 fig with stems
In a medium dish, stir together wine, garlic powder, and stock. Add shrimp, and cover. Cover, and refrigerate for 10 minutes.
Preheat grill for medium heat.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Lower heat, and heat to medium-low.
Gently sprinkle the sliced figs on the brie, and sprinkle with butter. Toast brie in preheated grill for 5 minutes, before turning to grill for 5 minutes longer. During the last minute of cooking, brush tomato slices with olive oil, then return brie to grill. Cook over medium heat for about 3 more minutes.
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