Well, this sure appears to be a delicious kickoff to summer alfresco eats. It’s as if the citrus, chili heat, sweet-and-sour and fresh vegetables conspire alone to cool you down. I’ll bet you could eat this at room temperature on a hot muggy evening and still be refreshed. The best wines to pair with the many elements at play in the preparation as well as the chance it won’t be cool outside? Crisp whites and rosés, of course, but also a slightly chilled light red; that’s right, a red that’s cool, in more ways than one.
Shrimp Salad with Creamy Pepper-Citrus Dressing
Whisk together 1/2 cup mayonnaise, 3 tablespoons orange juice, the juice of one lime, 1 tablespoon honey and 2 teaspoons white wine vinegar in a small bowl until well blended. Add 2 teaspoons minced fresh tarragon or 1 teaspoon dried, salt, black pepper and red pepper to taste. Combine 1 bag (9 ounces) pre-cut mixed salad greens, 16 cherry or grape tomatoes, halved, 1 green bell pepper and 3 diced green onions in a large salad bowl. Top with 20 large cooked shrimp. Toss with the dressing. Makes: 4 servings
The wines
2014 Mas de Pampelonne Rosé Cotes de Provence France: A mix of traditional grenache and cinsault, but also with a tenth tibouren, which heightens its mineral character; beautiful shimmering peach skin pink; dry, zesty, refreshing. $16-$23
2013 M. Felluga Pinot Grigio Mongris Collio Friuli-Venezia Giulia, Italy: This rescues the image of pitiful pinot grigio with a sniff alone: white flowers, green apples, a hint of spice; then there is the rich texture — yes, for a PG! — and the long finish; check out the great price. $16-$20
2012 Daniel Bouland Chiroubles, Beaujolais, Burgundy, France: Bouland is teeter-totter: He makes some of Beaujolais’ better (big-fleshed) Morgon, as well as this chin-dripping juicy, airy Chiroubles at the other end of the spectrum; definitely give it a chill down to 55 degrees Fahrenheit. $27
About the Author
