Slideshow

Pairing of the Day: July 26-30, 2010

Slide 3 of 5

< back
next >

Zucchini Carpaccio with Salt-Broiled Shrimp

In this clever recipe, Jason Stratton makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.

Pairing: A Sauvignon Blanc: 2009 Rodney Strong Charlotte's Home or 2008 Girard

slideshow More Delicious Shrimp Dishes

Go To Zucchini Carpaccio with Salt-Broiled Shrimp