recipe courtesty of Executive Chef Kurt Clodfelter, Fishpaws Marketplace, Arnold, MD
- 1 lb 70/90 count peeled raw shrimp
- 1 cup J. Lohr Estates Riverstone Chardonnay
- 1 cup filtered water
- 1 tsp sea salt
- 1 Tbsp butter
- ¾ cup avocado, finely diced
- ¾ cup papaya, finely diced
- juice of 1 lime
- 1 to 2 Tbsp mayonnaise
- 1 Tbsp chopped cilantro
- 1 tsp minced jalapeno pepper (no seeds)
Rinse the shrimp under cool running water and drain well. Bring the J. Lohr Estates Chardonnay and water up to a simmer, and simmer with the salt for 5 minutes. Add the shrimp to the poaching liquid and bring the liquid back to a simmer. Remove the shrimp from the heat and allow them to sit in the pot with a tight lid for 10 minutes. Strain the shrimp and return the poaching liquid to the pot. Place the shrimp in the refrigerator to cool while bringing the poaching liquid to a boil. Reduce the liquid to a total of ¼ cup. Whisk the butter into the sauce and simmer the sauce for 3 to 5 minutes. Allow the liquid to cool while mixing the mayonnaise, jalapeno pepper, and cilantro together.
Toss the avocado and papaya with the juice of the lime. Whisk the cooled poaching liquid with the mayonnaise mixture and then toss the fruit and shrimp together with the dressing. Allow the mixture to chill for one hour in the refrigerator. This salad is fantastic on crackers, or over a simple mixed green salad, but my preference is to enjoy this salad on some nice thick cut Italian bread that has been lightly buttered and grilled to perfection, along with a nice glass of J. Lohr Estates Riverstone Chardonnay!