Shrimp, Orange and Olive Salad with Sherry Vinaigrette
You can never have too many side dish recipes, so give Shrimp, Orange and Olive Salad with Sherry Vinaigrette a try. This recipe makes 6 servings with 371 calories, 27g of protein, and 14g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up oranges, wine vinegar, olives, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
Instructions
Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper.
Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise.
Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
Add lettuces and green onions to dressing mixture and toss well.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.
![Zind-Humbrecht Calcaire Pinot Gris]()
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.