Instructions

In a sauce pot bring the wine, water and a pinch of salt together to a boil, then add the shrimp and turn off the heat. Allow the shrimp to softly poach until they are just cooked through, drain and chill. Once cold, remove the shells and dress them lightly with a few drops of lime juice and a pinch of the zest, saving the remaining for the aioli sauce.

In a small bowl combine the mayonnaise, garlic, miso paste, soy sauce, lime zest and juice and mix well until smooth. Serve as a side dipping sauce for the chilled shrimp along with St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc. We recommend using a sustainable shrimp source for any of your recipes and St. Supéry wine and food pairings.