Grilled Shrimp, Grapefruit, Avocado and Watermelon Radish Salad

Pair with St. Supéry Napa Valley Estate Sauvignon Blanc

Our 2011 Estate Sauvignon Blanc is a vibrant layered wine, floral with ripe fruit and bright acidity. The wine, with layers of grapefruit and hints of guava and green apple, finishes with notes of herb and citrus acidity. This Grilled Shrimp, Grapefruit, Avocado and Watermelon Radish Salad is a perfect companion to the Sauvignon Blanc, pairing nicely with the refreshing and layered personality of the wine.

Grapefruit is ideal for our Sauvignon Blanc, not just because we are matching the perceived flavor of the fruit in the wine, but because grapefruit and Sauvignon Blanc have the same fruity acid structure. This similar acid structure allows the wine and the salad to highlight similar nuances in flavor and mouth feel, without one overpowering the other. Adding complexity to the dish in both flavor profile and texture is the shrimp, which brings a sweetness to the dish with its marinate of grapefruit juice, garlic and ginger. The spice of the cress and cilantro add a nice contrast to the sweet and citrus notes and the rich, creamy texture of avocado is contrasted by the crisp bit of endive and radishes.

Serves 6 as appetizer, 4 as main course

Shrimp
One pound of peeled shrimp
¼ cup olive oil
¼ cup grapefruit juice (fresh-squeezed, 1 grapefruit)
Three cloves of garlic (minced)
3 tablespoons cilantro (chopped)
One "thumb" of ginger (grated)
2 tbsp butter
2 tbsp lemon juice (fresh-squeezed)

Dressing
3 tablespoons olive oil
3 tablespoons Dijon mustard
Sea salt, black pepper

Salad
4 oz spicy cress
Four heads of endive
Three green onions
Two Hass avocados
3 watermelon radishes (Spring, Summer) or 2 heads of celery root (Fall, Winter)
Two Ruby grapefruits, sectioned

Marinate shrimp in a mixture of olive oil and grapefruit juice with the minced garlic, chopped cilantro, and grated ginger. Place in medium bowl in refrigerator. Let marinate for one hour or up to one day in the refrigerator.

Whisk olive oil and Dijon mustard for dressing, add salt and pepper to taste.
Wash spicy cress and let dry. Core endive and wash. Thinly slice green onion. Peel and slice avocado into wedges. Thinly slice watermelon radishes or celery root, (roughly the thickness of a quarter).
Place endive spears in a star pattern, four to a plate, place avocado next to each spear, place grapefruit next to the avocado. Garnish each endive with radish or celery root.
Save the remaining slices of avocado, radish or celery root, grapefruit, spicy cress and green onion and toss in bowl with dressing. Place in center of plate in small mound.
Melt butter with lemon juice over medium heat. Remove shrimp from marinade and sauté in pan, season to taste. Shrimp is cooked through when the color turns opaque, roughly 5 minutes. Place one shrimp on the top of the mound in the center of the plate and the remaining shrimp are placed in on top of the avocado slices. Garnish with twig of cress.