Shrimp Salad with Corn, Roasted Bell Pepper and Avocado

By dyannucci

The first recipe, a roasted shrimp cocktail, features a riff on a green goddess sauce, a creamy dressing brightened by handfuls of fresh herbs. In this version, tangy Greek yogurt and mayonnaise are blended with avocado, basil and lime juice to keep the dish fresh, while the final addition of prepared horseradish brings a mild kick and just enough vinegar to keep this dressing light on its feet. The other two dishes are great fits for the grill. A shrimp salad with avocado incorporates roasted corn and red bell pepper; it can be served in ramekins or small mason jars if you’re keen on appetizer-sized portions. The pancetta-wrapped honey-glazed shrimp is topped with a peach and bell pepper salsa. This trio of recipes offers the opportunity for three distinct wine pairings. A savory and herbal Sauvignon Blanc from Mendoza provided a backbone for the assertive basil and avocado dressing and helped to marry the flavors of the shrimp cocktail. A crisp, Tuscan white with moderate length proved an ideal pairing for the salad. Made from the indigenous Vernaccia grape, the wine’s sharp acidity played off the creamy avocado, and the crisp apple flavors brought out the sweetness of the shrimp and vegetables. Finally, the grilled shrimp with honey glaze found its match in a juicy German Riesling from the Mosel, with notes of peach, mineral and candied citrus. Echoing the fruit flavors in the salsa, the wine offset the crisp, fresh red bell pepper and highlighted the savory, slightly charred flavors of the grilled pancetta

Ingredients

• Shrimp Salad with Corn, Roasted Bell Pepper and Avocado
• Pair with a crisp Tuscan white, such as Riccardo Falchini Vernaccia di San Gimignano Vigna a Solatio 2011 (88, $15)
• 1 pound large, raw shrimp, peeled and deveined (12 to 15 count)
• 1 ear corn, husked and cleaned
• 1 red bell pepper
• 1/2 cup red onion, diced
• 2 teaspoons fresh lime juice
• 2 tablespoons cilantro leaves, finely chopped
• 2 tablespoons olive oil
• 1 avocado, cut into 1/2-inch chunks

Preparation

Step 1

1. Preheat oven to 425° F. In a large bowl, toss the shrimp with a few tablespoons of olive oil to coat and season with salt and pepper. Spread the shrimp in an even layer on a baking sheet, and roast for 6 to 7 minutes until cooked through. Set aside.

2. Preheat grill to high and brush the corn with just enough oil to coat. Place the corn on the grate alongside the red bell pepper and grill, turning often, until the corn is lightly charred. Remove from grill and allow to cool.

3. Turn the pepper on the grill until charred on all sides, then place in a brown paper bag. Seal the bag by folding the top downward, and let the pepper cool for 20 to 30 minutes.

4. When the pepper is cool enough to handle, scrape away the skin using the back of a knife. Don’t rinse the pepper under water, but do remove the stem and seeds. Finely dice the pepper.

5. Cut the kernels from the corn and place in a bowl with the shrimp (halved lengthwise or chopped, if desired), roasted red bell pepper and remaining ingredients. Season to taste with salt and pepper and keep refrigerated until ready to serve. (Can be made several hours ahead of time.) Serves 6 to 8