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Recipe for Shrimp and Honeydew Salad with Warm Rioja Dressing

Enjoy the recipe below from “At Home with Rioja.” Vibrant Rioja was giving these booklets out at the Wine Bloggers Conference in Charlottesville, Virginia this year. Note this recipe calls for grilling. What better way to celebrate summer!

Cheers! Kathy

Shrimp and Honeydew Salad with Warm Rioja Dressing

Serves: 6


1 lb shrimp shell-off, deveined and butterflied
1 clove garlic, finely minced
1/2 c white Rioja, preferably oaked (barrel fermented)
1 head lettuce, rinsed, dried and chopped (frisee, butterhead, red leaf, green leaf all work well)
1 1/2 c honeydew, cut in 1/2-inch cubes
1 red onion, thinly sliced
1/2 c olive oil
1 T tarragon, finely copped
1 T parsley, finely chopped
Sea salt to taste


  1. In non-reactive bowl or sealable bag, combine shrimp, garlic and wine. Let shrimp marinate for at least 20 minutes.
  2. Remove shrimp; reserve marinade. To small saucepan over high heat, add marinade and 1/2  of the onion; bring to a boil; reduce heat and simmer until marinade has reduced by 1/4, about 5 minutes.
  3.  Preheat grill. Grill shrimp for two minutes on one side, then flip over and grill one minute. Remove shrimp from grill. In large bowl, combine shrimp, lettuce, honeydew and remaining red onion. Dress salad with reserved marinade; toss well. Garnish with tarragon, parsley and sea salt. Serve immediately.

Provided with permission by Vibrant Rioja


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