"Wowza!" Does that phrase ever pop into your mind?

How about "Gadzooks!" or "Eureka!"? Are these the explatives that fall from your lips when faced with something so perfectly and so unexpectedly delicious?

Well, I bring this up because I have got an "Egad!" recipe for you today. Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp.

One bite and you will join the chorus in "Hallelujah!".

The simplicity of their preparation makes them all the more fantastic. The fact that they are finger food makes them not just delicious but fun.

I love finger foods and make a point of bringing you frequent posts featuring them. Because there is something about finger food. It seems both sophisticated and mischievous. Finger food is party food and I am sure that is where the allure stems.

I was recently invited to a small dinner with Dennis Cakebread of Cakebread Cellars. I know, close your mouth, I was equally shocked.

Now, I don’t want to fall all over myself but I do consider Cakebread to be a benchmark California winery. They have an iconic Chardonnay that may be the very definition of a California Chard. But frankly it is their reds that really get my attention. Big, sweetly-oaked Pinot Noirs, abundantly aromatic Syrahs and elegant, well-balanced Cabs that are nicely acidic.

Many of the styles and trends (for better or worse…) we associate with California wines began because pioneers like the Cakebread family saw the potential of the California climate and terroir of the Napa valley.

Still, I am not here to discuss California wine styles. That’s not what I do. That's not my thing.

But I do want to talk about what to serve with this excellent wine. And make no mistake it is an excellent wine with a price point to match. So whatever recipe we develop needs to be equally special.

It’s summer, it’s hot. Certain foods just aren’t as appealing now as they are when there is a chill in the air. That’s just a fact of life. In fact I can safely say it is a rule. But don’t blame me I don’t make the rules. But I do enforce them. So turn off the oven and step away from the deep fryer.

Expect lighter, cooler dishes out of me for a while. L.A. has got the heat turned up and I am changing the way we eat until this swelter breaks.

Starting with today's pasta. Swordfish Stuffed Pasta Shells with Fresh Tomato & Herb Sauce. These shells are stuffed with a summery blend of swordfish, arugula and herbs. It's a light and flavorful dish served at room temperature, or even slightly chilled.

Typicallly stuffed pastas are served baked, often in a heavy or creamy sauce. But that ain't gonna happen in my kitchen anytime soon. There is no heavy sauce involved here, in fact the tomatoes in this recipe are not cooked at all. Making this is a great summertime meal. It can be made ahead in the morning before the heat of the day forces you out of the kitchen. It can sit in the fridge, next to the wine– waiting until dinner.