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Pinot Grigio Pairings

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Creole Shrimp with Garlic and Lemon

Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander’s Palace in New Orleans says, "They taste cleaner and crisper, since they swim in the tides." A new Commander’s Palace is opening soon in Destin, Florida, where, as the chef notes, the wild Gulf shrimp are particularly sweet.

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