Jacuzzi Vineyards

Suggested Wine Pairing: Giuseppina

Ingredients:

• 2 lbs shrimp, peeled and deveined
• 2 tsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp honey
• 1 lemon, zested
• 1 lime, zested
• 1 cup cherry tomatoes
• Kosher salt
• Black pepper
• Ciabatta bread, sliced thick
• 6 cups mixed greens (spinach or arugula)
• 1 mango, thinly sliced
• 2 ears of corn, grilled and kernels removed

Avocado Vinaigrette

• 1 avocado, halved and pitted
• 1 cup fresh cilantro
• 1 lime, juiced
• 2 Tbsp apple cider vinegar
• Kosher salt, to taste
• 1 jalapeño, halved and seeded

Directions:

In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch of salt and pepper.

Preheat outdoor grill or grill pan to high. Thread 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until shrimp is cooked through.

Meanwhile, rub ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside.

Avocado Vinaigrette

Combine all vinaigrette ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin vinaigrette.

To assemble, arrange salad greens in a large bowl and top with mangos, corn, and tomatoes. Slide shrimp off skewers and add to salad. Tear ciabatta bread over the salad. Serve the vinaigrette drizzled over top.