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
Combine all salsa ingredients together, set aside. This can be prepared up to a day in advance.
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.
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.
Serve 3-4 shrimp in a warmed tortilla, topped with pineapple salsa and avocado slices.
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