Champagne Shrimp Salad
Serves 4 to 6
Marinade
1 pound large 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 wine vinegar
1/4 cup lime juice
1/4 cup cilantro
1 avocado, peeled, seeded and chopped
Salt and pepper to taste
Salad
2 roasted red bell peppers, chopped
2 roasted yellow bell peppers, chopped
3 ears roasted sweet corn, cut from the
cob
1 cup tomato, seeded and chopped
1 cup cooked black beans
1/2 cup red onion,
sliced 1/2 cup green onion, diced
1/4 cup cilantro, chopped
1 serrano chile, diced
1/2 teaspoon cumin
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a small bowl, combine the lime juice,
Korbel Chardonnay Champagne, sugar, serranos
and salt. Add the shrimp and marinate for
5 minutes.
Place the shrimp on a sheet pan lined
with parchment paper and place in the oven
for 10 to 12 minutes or until just done.
Chill the shrimp in the refrigerator while
preparing the rest of the salad.
Mix all salad ingredients and toss lightly.
Set aside.
For the vinaigrette, mix together the olive
oil, rice wine vinegar, lime juice and cilantro
and whisk thoroughly. Season with salt and
pepper and gently stir in the avocado.
Mix the salad ingredients and the vinaigrette
together and toss lightly.
Place the salad in a large glass bowl lined
with lettuce leaves. Place the shrimp around
the bowl and garnish with fresh cilantro
and lime wedges.
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