10 Minute Shrimp Salad

Pairs perfectly with Morovino Barbera (yes, I know that’s a red wine–rules are meant to be broken).

For those of you who have visited the tasting room – this is the salad that Mr. Vino talks about that demonstrated the power of the perfect food and wine pairing!

1 lb. Of the largest shrimp you can find (is that an oxymoron??). Mrs. Vino uses at least 15/20 count—and buys them pre-cleaned and flash frozen. As we’ve said before, Mrs. Vino appreciates a good shortcut. If using frozen shrimp, please thaw first (I know you already knew that).
¼ C. White wine vinegar (red wine vinegar is JUST as delicious)
3T. Soy Sauce
¼ C. (about one small handful) cilantro (wash it first, my dears)
3 cloves garlic, or 2 medium size spoonsfull of the crushed, jarred stuff
1 Jalapeno pepper, seeded, membranes removed, quartered (like really spicy food—feel free to use 2!)
1T sugar (no fake stuff)
1 red onion
5ish leaves of romaine lettuce, thinly sliced (yes, Mrs. Vino knows you aren’t supposed to cut lettuce—so sue her!)
¼ head of small red cabbage, thinly sliced
Your olive oil mister (Don’t have one? You should. Great cool tool.)

Preheat your broiler on high. Quick trick to clean the Jalapenos: cut them in half lengthwise. Use a spoon to scrape out the seeds and the membranes. Do NOT scratch your nose or touch anything sensitive after handling Jalapenos—Learn from Mrs. Vino’s mistakes. Roughly chop the Jalapeno and put the Jalapeno, vinegar, soy sauce, cilantro, garlic, and sugar in a food processor—it actually fits in my mini-chopper, if you don’t want to get the big processor dirty. Process until finely chopped/smooth.

Place shrimp on a broiler pan and mist with olive oil. Grill until they turn pink and are just cooked through—turning them once—this will take about 4-6 minutes. While shrimp are grilling, slice lettuce and cabbage and dice onion. In a medium bowl, combine veggies and toss with about ¾ of the salad dressing. In a small bowl, toss shrimp with the remaining dressing. Pile the salad on your plate, pile the shrimp atop the salad. Pile forkfulls of this into your mouth—Absolutely delicious and sooooooo good for you. Serve with a nice whole wheat roll. And, a nice glass of Morovino  Barbera.

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