In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad. More Shrimp Recipes
The cooked shrimp and mango dressing can be refrigerated separately overnight. Toss the shrimp with the mango dressing before serving.
Bradford Thompson gives his sweet, rich shrimp salad some crucial acidity with lime juice and zest, and a light citrusy white wine will work with it in almost exactly the same way. Sauvignon Blanc is the definition of a zippy grape variety—sipping it can sometimes taste like eating fresh citrus fruit.