Shrimp Salad with Charred Carrots and Mustard Dressing

1. Preheat the oven to 350°. In a pie plate, toss the pumpkin seeds with 1 teaspoon of the olive oil. Season with salt and pepper and toast in the oven for about 4 minutes. Let cool.

2. Light a grill. In a large bowl, whisk both mustards with the shallot, heavy cream and the remaining 2 tablespoons of olive oil; season with salt and pepper.

3. Using a vegetable peeler, cut the carrots into long, thin ribbons. Fold the ribbons into bunches and loosely thread onto an 18-inch metal skewer. Thread the shrimp on separate metal skewers. Drizzle the carrots and shrimp with olive oil and season with salt and pepper.

4. Grill the carrots over high heat until charred on the edges, about 1 minute per side. Alternatively, spread the carrot ribbons in a perforated grill pan and grill for about 2 minutes, tossing frequently. Grill the shrimp over high heat, turning once, until nicely charred and just cooked, about 2 minutes per side.

5. Add the lettuce to the large bowl. Remove the carrots and shrimp from the skewers; add them to the bowl and toss the salad. Sprinkle with the pumpkin seeds and serve.

Suggested Pairing

Fittingly, an American wine inspired by the French goes well here, like a Sauvignon Blanc from California's Sonoma County that is fermented in oak barrels and has a lovely richness—just like the great whites of Bordeaux.