Meiomi Bright Lower Alcohol* Pinot Noir with Shrimp Salad Wrap or Bowl

Ingredients

Salad

• 20 large shrimp, peeled and deveined
• 1 cup grape tomatoes, halved
• 1/4 small red onion, finely diced
• 2 avocados, diced
• 2 large heads butterhead or romaine lettuce
• 1 mango

Dressing

• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• ½ lemon juice
• 2 cloves, minced
• 1 tsp honey
• Salt and pepper to taste

Directions:

1. Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
2. In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
3. In a large bowl, stir together tomatoes, onion, avocados, and mango. Fold in shrimp. Pour dressing over shrimp salad and toss until coated.
4. To serve, spoon several tablespoons of the shrimp salad into the center of a lettuce leaf. Drizzle with red wine sauce on top.