Name: Champagne Shrimp Salad
Prep time: 30 min
Cook time: 12 min
Yield: 4-6
Ingredients: 1 pound large shrimp, peeled and deveined; ¾ cup lime juice; ½ cup Korbel Chardonnay Champagne; 1 tablespoon granulated sugar; 1 serrano chile, diced; 1 teaspoon salt; 1 cup olive oil; 1/4 cup rice wine vinegar; 1/4 cup cilantro; 1 avocado, peeled, seeded, chopped; 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; 1/2 tsp cumin

Chile-lime shrimp over a bright, colorful salad of roasted peppers, corn, black beans and avocado.

Marinade

1 pound large shrimp, peeled and deveined
¾ cup lime juice
½ cup Korbel Chardonnay Champagne
1 tablespoon granulated sugar
1 serrano chile, diced
1 teaspoon salt

Method

1
Preheat oven to 400 degrees F. Combine the lime juice, Champagne, sugar, serranos and salt; add the shrimp and marinate for 5 minutes.
2
Place the shrimp on a parchment-lined sheet pan and bake 10 to 12 minutes, or until just done. Chill while preparing the rest of the salad.
3
Mix all salad ingredients together and toss lightly; set aside.
4
Whisk together the olive oil, rice wine vinegar, lime juice and cilantro for the vinaigrette; season and gently stir in the avocado.
5
Toss the salad with the vinaigrette. Serve in a glass bowl lined with lettuce, shrimp arranged around the edge, garnished with cilantro and lime wedges.