Shrimp Ceviche Salad with J. Lohr Estates Riverstone Chardonnay

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

  • 4 shrimp (16/20 size), peeled and cleaned
  • ¼ cup J. Lohr Estates Riverstone Chardonnay
  • 1 Tbsp orange juice
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1 Tbsp shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • ½ tsp fresh cilantro
  • ½ tsp roasted red pepper, small dice
  • ¼ jalapeño pepper, thinly sliced
  • 1 pinch chili flakes
  • 1 cup baby arugula
  • ¼ tsp fresh thyme

Place shrimp in a saucepan and cook with J. Lohr Estates Chardonnay, citrus juices, shallots and garlic for 2 minutes. Place to the side and let cool, and save the remaining liquid. In a small bowl, combine the rest of the ingredients except for the arugula and fresh thyme. Slice the whole shrimp in half and place in the mix along with the remaining liquid, then cover and place in the refrigerator for about 30 minutes. When ready to serve, place the arugula on a small salad plate and spoon the shrimp mixture on top. Garnish with the fresh thyme, and serve with a delicious glass of J. Lohr Estates Riverstone Chardonnay!