21 Nov

Simple Shrimp Taco with Pineapple Salsa & the A to Z Rosé

Recommended Wine Pairing: A to Z Rosé

Ingredients 

For Salsa:

  • 1/4 of a ripe pineapple, diced small
  • 1/2 cup grape tomatoes, quartered
  • 2 tbsp cilantro, minced
  • 1 tbsp jalapeño, seeded and minced
  • 2 tbsp lime juice
  • Salt & pepper to taste

For Shrimp:

  • 1/2 lb peeled, medium shrimp
  • 4 tbsp vegetable oil, divided
  • 1 tbsp hot New Mexico chili powder
  • 1 tbsp cumin
  • Salt & pepper to taste
  • 1/4 cup wine (dry white or rosé

Finishing Touches:

  • Warm tortillas and avocado slices for serving
Directions
  1. Combine all salsa ingredients together, set aside. This can be prepared up to a day in advance.
  2. Combine 2 tbsp vegetable oil, chili powder, cumin, salt and pepper in a bowl. Add shrimp and toss to coat. Cover and refrigerate for one hour.
  3. Heat a pan to high and add remaining 2 tbsp of vegetable oil. Add shrimp in a single layer and cook for about 3 minutes or until they turn pink and start to brown slightly, then flip. Add the wine and let cook for another 2-3 minutes. Remove from heat.
  4. Serve 3-4 shrimp in a warmed tortilla, topped with pineapple salsa and avocado slices.