The SAS Blog: Stories, Wine Highlights, Events, Recipes, etc.

May 27, 2023

Sizzlin' with SAS: Shrimp Mango Salad with 2017 Howard's Icewine Vidal

Shrimp and Mango Salad with a “Fancy Farm Girl (FFG) Twist”

Ingredients

FOR THE DRESSING

2 tbsp. white or yellow miso
1 tbsp. freshly grated ginger
2 tbsp. honey
2 tbsp. lime juice
1 tbsp. extra-virgin olive oil
1 tsp. toasted sesame oil

FOR THE SALAD

1 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 medium head napa cabbage, thinly sliced (FFG=Farm Boy – pre sliced!)
1 large or 2 small ripe mangos, chopped (FFG=frozen section – thaw on paper towel overnight in the fridge)
2 small cucumbers, chopped
1 ripe avocado, cubed
Roughly chopped toasted salted peanuts, for garnish (FFG = toasted slivered almonds – little more subtle to go with Icewine)
Fresh basil or cilantro leaves, for garnish

Directions

Whisk to combine all dressing ingredients in a medium bowl.
Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
Serve salad topped with shrimp, chopped peanuts, and herbs.

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