Roasted Gulf Shrimp with

Fennel-Apple Salad and Ginger-Mustard Aioli

Serves 6

This is a wonderful and simple way to prepare shrimp and it is a very wine-friendly dish. I served this at a recent Wine Club Luncheon, with the Paradise Ridge 2006 Estate Sauvignon Blanc. If the wine you choose is a little higher in acid, then a touch of small freshly squeezed lemon can help bring everything into balance. Try the first bite without and the second with a bit of lemon and see how you prefer it.

• 12 each White Gulf Shrimp, large (under 15 per pound), peeled and “deveined”
• 2 teaspoons Olive oil
• 1/8 teaspoon Chipotle Chili powder
• To taste Salt and Pepper
• 1/2 cupGinger-Mustard Aioli
• 2 cups Mache (lamb’s lettuce)
• 3 cups Fennel-Apple Salad see recipe below

Method:

Pre-heat oven to 400 degrees.

Toss the shrimp with olive oil, salt and chipotle chili powder. Place shrimp on a baking sheet and roast in the oven for 5-7 minutes and remove when just cooked.

Place a cluster of mache in the center of each plate, and top with a generous mound of the fennel-apple salad. Place two (or three) shrimp (slightly warm) on top and drizzle around the plate with the aioli.

Fennel-Apple Salad

Serves 6

• 2 cups Fennel, shaved or very thinly sliced
• 3 each Apples, Gravenstein or other sweet-tart apple, thinly sliced
• 1 Tablespoon Olive oil, extra virgin
• 1/2 teaspoon Tarragon, fresh, chopped
• coarse sea salt, to taste

Method:

Combine all ingredients and season to taste with coarse sea salt.

Ginger-Mustard Aioli

Serves 6

It is very important that the mustard you choose be true whole grain. Good whole grain mustards have great texture and a more subtle mustard flavor. Maille mustard is a good choice.

1 each egg yolk

1/4 teaspoon lemon zest

1/2 teaspoon ginger, very finely chopped

1/2 teaspoon lemon juice, fresh squeezed

1/2 teaspoon whole grain mustard

1/4 cup olive oil, light

1 Tablespoon olive oil, extra virgin

salt and pepper to taste

Method:

Combine the yolk, lemon zest, ginger, lemon juice and the mustard in a small mixing bowl. Using a whisk, stir this mixture together and slowly add the 2 oils. Taste and add salt and pepper until you like the flavor. Refrigerate until ready to use. You can make this a day ahead.