Recipe

Caribbean-spiced Shrimp With Pineapple Salsa Recipe

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Ingredients

Directions

Step #1 Combine first 10 ingredients, including fennel if desired, in a small bowl.
Step #2 Peel shrimp, leaving tails on; devein, if desired.
Step #3 Dredge shrimp in spice mixture.
Step #4 Heat 2 tbsps oil In a large-ish skillet over medium-high heat.
Step #5 Add shrimp, in batches, & cook 2 to 3 mins or until shrimp turn pink.
Step #6 Add remaining 2 tbsps oil to skillet, as needed, to cook remaining shrimp.
Step #7 Serve shrimp warm or at about room temp with Pineapple Salsa.
Step #8 Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, & Covenant, a kosher Cabernet Sauvignon.
Step #9 Jeff wrote Dean & DeLuca: The Food & Wine Cookbook & The Working Parents Cookbook.
Step #10 His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May.
Step #11 Below, Jeff pairs wine with this flavorful shrimp recipe.
Step #12 With so many bright flavors & spices, this dish embodies the color & heat of the tropics.
Step #13 A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation.
Step #14 I recommend Ramey Cellars Russian River Valley Chardonnay (about $35).
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