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Pairing of the Day: July 26-30, 2010

Slide 3 of 5

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

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