Serve with Epitome Chardonnay
Created by Winery Chef Eric C. Maczko

Ingredients:
24 fresh shrimp or prawns, peeled and deveined
3 mangoes, peeled and diced
2 white peaches, peeled
1/4 cup pine nuts, toasted
4 heads frisée, cored and green parts removed
2 heads radicchio, cored and cut julienne
2 tablespoons white wine vinegar
1/2 cup grapeseed oil
Kosher salt, as needed
Fresh cracked black pepper, as needed
1 tablespoon fresh thyme, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chives, chopped 

Method:

For the shrimp: Skewer shrimp using two skewers to keep from curling. Rub both sides with a little grapeseed oil and sprinkle with half of the fresh herbs. Season with salt and pepper. Grill over open flame for approximately 4 minutes per side, or until just cooked through.

For the salad: Peel and dice mangoes and toss into a salad bowl large enough to accommodate all ingredients. Remove frisée cores and rough green tops, then cut white midsections into 1-inch lengths. Cut radicchio in half, remove the core and julienne. Rinse and dry greens, and add to bowl. Toast pine nuts in a dry sauté pan over medium heat until browned and aromatic. Add toasted pine nuts and remaining herbs to bowl.

For the vinaigrette: In a separate bowl, grate peaches using a box grater on the small holes. Strain peach juice through a fine mesh strainer. Discard solids. To the peach juice add white wine vinegar and a pinch of salt and pepper. Whisk in grapeseed oil in a steady stream until emulsified.

To finish: Toss desired amount of peach vinaigrette over salad greens and arrange grilled shrimp around salad. Serve immediately.

Yields 6 servings

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