We can't help but think of our favorite "pair": Beringer Knights Valley Alluvium and Alluvium Blanc. The Alluvium name pays homage to the unique alluvial soils located at the vineyard, just 17 miles north of Beringer's historic winery. Each year, our winemaking team selects and blends the best varietals available from these vines, producing wonderfully round, lush wines that pair exceptionally well with food. A subtle twist on traditional mignonette sauce, these oysters can be enjoyed as either a light meal or first course.
1 hour before serving, place all of the marinade ingredients in a glass bowl and add the shrimp. Refrigerate.
In a large bowl, add the vinegar, mustard and garlic. Slowly whisk in the oil until emulsified. Add salt and pepper.
Lightly oil a ribbed grill pan. Heat over high heat until just before (smoking) hot. Place drained shrimp on the grill until the shrimp turn pink and the grill marks form, turn once.
Toss all salad ingredients together with vinaigrette, and plate. Layer Shrimp on top.
Chef Maurine Sarjeant