Sizzlin' with SAS: Shrimp Mango Salad with 2017 Howard's Icewine Vidal

Shrimp and Mango Salad with a “Fancy Farm Girl (FFG) Twist”

Ingredients

FOR THE DRESSING

• 2 tbsp. white or yellow miso
• 1 tbsp. freshly grated ginger
• 2 tbsp. honey 
• 2 tbsp. lime juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. toasted sesame oil

FOR THE SALAD

• 1 lb. medium shrimp, peeled and deveined 
• Kosher salt 
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 medium head napa cabbage, thinly sliced (FFG=Farm Boy – pre sliced!)
• 1 large or 2 small ripe mangos, chopped (FFG=frozen section – thaw on paper towel overnight in the fridge)
• 2 small cucumbers, chopped
• 1 ripe avocado, cubed
• Roughly chopped toasted salted peanuts, for garnish (FFG = toasted slivered almonds – little more subtle to go with Icewine)
• Fresh basil or cilantro leaves, for garnish

Directions

1. Whisk to combine all dressing ingredients in a medium bowl.
2. Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
3. Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
4. Serve salad topped with shrimp, chopped peanuts, and herbs.