Cool Shrimp, Pea and Tomato Summer Salad

Ingredients

-1 pound frozen peeled and deveined shrimp

-1 cups fresh garden peas

-1 cup sliced cherry tomatoes

-2 tablespoons  (ish) fresh dill, chopped

-2 tablespoons chopped fresh mint

-¼ cup mayonnaise

-¼ cup Greek yogurt

-Zest of half a lemon

-Kosher salt

-Fresh cracked pepper

Method

• Place frozen shrimp in a bowl of cold water and let sit until thawed. Will likely take about 10 minutes. Drain.

• In a large saucepan, add enough water to cover the shrimp, the lemon that you zested, cut in half, a pinch of salt and bring to a boil.  Add the thawed shrimp and cook just until pink. This should take less than2 minutes. Drain, pat dry and cool in the fridge.

• In the meantime, steam the fresh peas for about 2 minutes and then add them to a bowl of ice water.  Drain  and pat dry. The ice bath helps to maintain the bright green color after they are cooked.

• In a bowl combine the yogurt, mayonnaise, dill, mint, salt, pepper, and lemon zest.  Whisk until well blended.  Add shrimp and tomatoes and peas. Season with salt and pepper.  Mix well and chill, covered, for about an hour.

Wine Pairings

From Marlborough New Zealand an intensely fruit forward, herby Organic wine: Dog Point Vineyard Sauvignon Blanc‍ ~$20-$25

From Rias Baixas, Spain, a classic paring for shellfish, Albarino, has bright pear, passionfruit, and crisp apple flavors anchored by a distinct, briny minerality. The natural salinity in the wine draws out the sweet flavor of the shrimp: Martin Códax Albariño ~$15-$20

Why These Wines Work

To counter the richness of the yogurt and mayonnaise base, you need a high-acid, citrusy and slightly herby wine that will also highlight the fresh dill and mint. Also, a wine with a distinctive minerality will tease out the natural sweetness of the shrimp.