Recipe: Mango Avocado Salsa Shrimp Lettuce Wraps

Serves 4

Wine Pairing: 2024 Dutton-Goldfield Rosé of Pinot Noir

Ingredients:

2 heads Boston or butter lettuce (leaves pulled apart)

For the mango salsa:

2 mango, diced

2 avocado, diced

½ cup red onion, diced

½ cup red bell pepper, finely chopped

1 jalapeno, finely diced

1/3 cup cilantro, finely chopped

1/4 cup mint Leaves, finely chopped

2 limes, juiced

Salt to taste

For the shrimp:

2 tablespoons avocado or olive oil

½ cup cilantro, finely chopped

½ teaspoon cumin

¼ teaspoon red pepper flakes

¼ teaspoon sea salt

1 lb raw shrimp (peeled, deveined, tails removed)

Lime wedges

Directions:

1. Combine shrimp, olive oil, cilantro, cumin, red pepper flakes and salt in large bowl, and stir to mix. Let stand 20-30 minutes, or refrigerate 2-3 hours if time allows.

2. In a bowl, mix together the mango, avocado, red onion, bell pepper, jalapeno, cilantro, mint, lime juice, and salt to taste.

3. Warm a pan over medium heat and add the shrimp. Cook on each side for two to three minutes or until pink and cooked through. Add a squeeze of lime to finish.

4. To assemble, add the mango avocado salsa and shrimp to the lettuce leaves. Serve with a lime wedge. Enjoy with a chilled glass of Dutton Goldfield Rosé of Pinot Noir!

Why This Pairs Well with Rosé of Pinot Noir:

-       Bright acidity in the wine complements the lime and mango.

-       Red berry flavors balance the sweetness of the mango and spice from the shrimp.

-       Minerality enhances the freshness of the shrimp and avocado.

-       Slight herbal and floral notes play nicely with cilantro and spices

Recipe Prepared by: Rachel Thralls, Certified Sommelier