Bargetto Winery

Recipes & Pairings

Island Shrimp Salad

by Michael Weller

A vibrant tropical salad featuring tender, lime-and-ginger poached shrimp layered over a colorful medley of fresh fruit and creamy avocado. Served on crisp baby greens and finished with cilantro, ginger, fruity olive oil, rice wine vinegar, and toasted macadamia nuts, this refreshing dish balances sweet, savory, citrusy, and nutty flavors. Pair with Bargetto California Pinot Grigio to complement the lime-poached shrimp and tropical fruit and provide a fresh note against the avocado and fruity olive oil.

Fact Sheet
Prep Time
25 minutes
Servings
4
Difficulty
Easy
Pair With
Monterey County Pinot Grigio

This Pinot Grigio is vibrant, with aromas of pink jasmine and grapefruit. Secondary aromas of lychee, ginger, and white peach develop as the wine opens up. Lively, bright and refreshing, this wine is perfect for a hot summer day.

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Ingredients

  • 5 cups cold water
  • 1 tsp. cracked black pepper
  • juice of 1 lime
  • 7 coin-shaped slices of fresh ginger
  • #1 prawns (20-30 count) cleaned, peeled and deveined
  • 3 cups assorted tropical fruits: kiwi, mango, papaya, guava, carambola, pineapple, banana, etc; about 1 of each
  • 1 avocado
  • 2 T. chopped cilantro
  • 1 T. chopped ginger
  • mixed baby lettuce greens
  • 6 T. good, fruity extra virgin olive oil
  • 3 T. rice wine vinegar
  • salt and pepper
  • toasted macadamia nuts

Directions

1. Put the water, pepper, ginger, lime juice (and heck, throw in what is left of the lime halves
while you’re at it), into a saucepan.
2. Add the shrimp.
3. Bring the water up to a simmer,
4. Cook 2 minutes, and the shrimp should be done.
5. Remove them from the water and cool while you do the rest of the work.
6. Clean and cut the tropical fruit into small pieces ( the size of a large kernel of corn is just about right).
7. Work over a bowl as much as possible, so you can save the juices.
8. Cut the avocado up as well.
9. Combine the fruit, avocado, cilantro and chopped ginger.
10. Put the baby greens on four plates.
11. Pack the fruit/avocado mix into a cylindrical mold of some sort: a cup measure, a pastry ring, or a 8 3/4 oz. canned vegetable can with both ends taken off. The can works really well, but be careful of the edges.
12. Using the mold, put a tower of fruit in the middle of each plate, and place a quarter of the shrimp on top

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