Champagne Shrimp Salad
Serves 4 to 6
Marinade
1 pound huge shrimp, peeled and deveined
3/4 cup lime juice
1/2 cup Korbel Chardonnay Champagne
1 tablespoon granulated sugar
1 serrano chili, diced
1 teaspoon salt
Vinaigrette
1 cup olive oil
1/4 cup rice gewurztraminer vinegar
1/4 cup lime juice
1/4 cup cilantro
1 avocado, peeled, seeded and sliced
Salt and pepper to taste
Salad
2 roasted red bell peppers, sliced
2 roasted yellow bell peppers, sliced
3 ears roasted sweet corn, cut from the cob
1 cup tomato, seeded and sliced
1 cup ready black beans
1/2 cup red onion, sliced
1/2 cup green onion, diced
1/4 cup cilantro, sliced
1 serrano chile, diced
1/2 teaspoon cumin
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a little bowl, incorporate the lime juice, Korbel Chardonnay Champagne, sugar, serranos and salt. Marinate and consist of the shrimp for 5 minutes.
Area the shrimp on a sheet pan lined with parchment paper and area in the oven for 10 to 12 minutes or till just done. Chill the shrimp in the refrigerator while preparing the rest of the salad.
Mix all salad active components and toss carefully. Reserve.
For the vinaigrette, mix together the olive oil, rice gewurztraminer vinegar, lime juice and cilantro and mix entirely. Season with salt and pepper and thoroughly stir in the avocado.
Mix the salad parts and the vinaigrette together and toss carefully.
Place the salad in a huge glass bowl lined with lettuce leaves. Place the shrimp around the bowl and garnish with fresh cilantro and lime wedges.
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