Citrus Shrimp Salad

Paired with 2020 Vintage Brut Rosé

Ingredients:
1 lb. large shrimp, peeled, deveined, and butterflied
2 Tbsp olive oil
1 garlic clove, minced
Salt and pepper to taste
2 oranges, segmented
1 grapefruit, segmented
1 lemon, zested and juiced
1 lime, zested and juiced
1 avocado, diced
4 cups mixed greens (arugula, spinach, or your favorite mix)
1 small red onion, thinly sliced
Fresh cilantro and mint leaves for garnish

For the Dressing:
3 Tbsp olive oil
1 Tbsp honey
1 Tbsp Dijon mustard
Salt and pepper to taste

Instructions:
Prepare the Shrimp:
In a bowl combine the olive oil, garlic, and shrimp and season well with salt and pepper. In a medium skillet over medium-high heat, sear the shrimp about 2 – 3 minutes or until the shrimp are pink and opaque, taking care not to burn the garlic. Allow the shrimp to develop a sear on one side and then gently stir until they finish cooking. Work in batches to not overcrowd the pan. Remove from heat and set aside.

For the Dressing:
In a small bowl, whisk together the olive oil, honey, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad:
In a large salad bowl, whisk together the lemon zest, lemon juice, lime zest, and lime juice. Add the mixed greens, segmented citrus fruits (seeds removed), diced avocado, and sliced red onion and toss to combine. Add the cooked shrimp on top of the salad, drizzle the dressing over top, and toss gently to coat everything evenly.

Garnish with cilantro and mint leaves. Serve immediately with a chilled glass of 2020 Vintage Brut Rosé.