Chardonnay | Grilled Shrimp Over Red Oak Salad with Blood Orange and Mint
Recommended Pairing: Beringer Chardonnay Private Reserve Napa Valley
Chardonnay | Grilled Shrimp Over Red Oak Salad with Blood Orange and Mint
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.
Ingredients
- 2 lb. cleaned and deveined shrimp marinated
- 6 oz. baby Red Oak lettuce
- 6 oz. mizuna lettuce
- 2 oz. fresh mint leaves
- Blood orange wedges
Marinade
- 1 oz soy sauce
- ½ tsp minced garlic
- ½ cup blood orange juice
- 1 oz. grated fresh ginger
- 2 oz. olive oil
1 hour before serving, place all of the marinade ingredients in a glass bowl and add the shrimp. Refrigerate.
- 3 tbs. Beringer Blood Orange Vinegar
- 2 tsp. Beringer Champagne Mustard
- 1 garlic clove minced
- ½ cup good olive oil
- ½ tsp. kosher salt
- 1/8 tsp. cracked black pepper
Directions
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.
Beringer Vineyards
Chef Maurine Sarjeant
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