Roasted Gulf Shrimp with Fennel-Apple Salad and Ginger-Mustard Aioli

Serves 6

This is a wonderful and simple way to prepare shrimp and it is a very wine-friendly dish. I served this at a recent Wine Club Luncheon, with the Paradise Ridge 2006 Estate Sauvignon Blanc. If the wine you choose is a little higher in acid, then a touch of small freshly squeezed lemon can help bring everything into balance. Try the first bite without and the second with a bit of lemon and see how you prefer it.

  • 12 each White Gulf Shrimp, large (under 15 per pound), peeled and “deveined”
  • 2 teaspoons Olive oil
  • 1/8 teaspoon Chipotle Chili powder
  • To taste Salt and Pepper
  • 1/2 cup  Ginger-Mustard Aioli
  • 2 cups  Mache (lamb’s lettuce)
  • 3 cups  Fennel-Apple Salad see recipe below

Directions

  1. Pre-heat oven to 400 degrees.
  2. Toss the shrimp with olive oil, salt and chipotle chili powder. Place shrimp on a baking sheet and roast in the oven for 5-7 minutes and remove when just cooked.
  3. Place a portion of the fennel-apple salad in the center of each plate. Top the salad with two shrimp (slightly warm) and drizzle around the plate with the aioli.

Fennel-Apple Salad

Serves 6

  • 2 cups  Fennel, shaved or very thinly sliced
  • 3 each  Apples, Gravenstein or other sweet-tart apple, thinly sliced
  • 1 Tablespoon Olive oil, extra virgin
  • 1/2 teaspoon Tarragon, fresh, chopped
  • To taste coarse sea salt

Directions

Combine all ingredients and season to taste with coarse sea salt.

Ginger-Mustard Aioli

Serves 6

It is very important that the mustard you choose be true whole grain. Good whole grain mustards have great texture and a more subtle mustard flavor. Maille mustard is a good choice.

  • 1 each  egg yolk
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon ginger, very finely chopped
  • 1/2 teaspoon lemon juice, fresh squeezed
  • 1/2 teaspoon whole grain mustard
  • 1/4 cup  olive oil, light
  • 1 Tablespoon olive oil, extra virgin
  • To taste salt and pepper

Directions

Combine the yolk, lemon zest, ginger, lemon juice and the mustard in a small mixing bowl. Using a whisk, stir this mixture together and slowly add the 2 oils. Taste and add salt and pepper until you like the flavor. Refrigerate until ready to use. You can make this a day ahead.

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