Zucchini Carpaccio with Salt-Broiled Shrimp
In this clever recipe, Jason Stratton of Seattle's Spinasse 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. Best New Chef 2010: Jason Stratton More Delicious Shrimp Dishes
The zucchini and pine nut sauce can be refrigerated overnight.
Sauvignon Blanc is known for having vibrant, citrusy flavors no matter where it's grown, but in northern California, it also picks up some herbal notes—perfect for this fragrant shrimp dish.