Recipe for cooking champagne shrimp salad

Super Salad Recipes :: Holiday Salads

Champagne Shrimp Salad

Servings 4 to 6

Marinade
1 lb. lrg. shrimp, peeled and deveined
3/4 C. lime juice
1/2 C. Korbel Chardonnay Champagne
1 Tbsp. sugar
1 serrano chili, diced
1 tsp. salt

Vinaigrette
1 C. extra virgin olive oil
1/4 C. rice wine vinegar
1/4 C. lime juice
1/4 C. cilantro
1 avocado, peeled, seeded and chopped
Salt and pepper to taste

Salad
2 roasted red bell peppers, chopped
2 roasted yellow bell peppers, chopped
3 ears roasted sweet corn, cut from the cob
1 C. tomato, seeded and chopped
1 C. cooked black beans
1/2 C. red onion, sliced
1/2 C. green onion, diced
1/4 C. cilantro, chopped
1 serrano chile, diced
1/2 tsp. cumin
Salt and pepper to taste

Preheat oven to 400 degrees F.

In a sm. bowl, Mix together the lime juice, Korbel Chardonnay Champagne, sugar, serranos and salt. Add the shrimp and marinate for 5 min.

Place the shrimp on a sheet pan lined with parchment paper and place in the oven for 10 to 12 min. or until just done. Chill the shrimp in the refrigerator while preparing the rest of the salad.

Mix all salad ingredients and toss lightly. Set aside.

For the vinaigrette, mix together the extra virgin olive oil, rice wine vinegar, lime juice and cilantro and whisk thoroughly. Season with salt and pepper and gently stir in the avocado.

Mix the salad ingredients and the vinaigrette together and toss lightly.

Place the salad in a lrg. glass bowl lined with lettuce leaves. Place the shrimp around the bowl and garnish with fresh cilantro and lime wedges.