District 7 Chardonnay strikes the perfect balance between rich and refreshing. Bright & lush with a vanilla & citrus finish, our Chardonnay pairs perfectly with this Blackened Shrimp Salad with Cilantro-Lime Dressing to serve while entertaining family or friends on the deck or patio.
We’re pleased that both our 2015 & 2016 vintages have recently received some outstanding accolades & awards:
2016 District 7 Chardonnay – 2018 California State Fair – Double Gold, 99 points
2015 District 7 Chardonnay – Ronn Wiegand, 2018 Restaurant Wine, 4 Stars
2015 District 7 Chardonnay – 2017 Central Coast Wine Competition, Gold + Best of Chardonnay
2015 District 7 Chardonnay – 2017 San Francisco Chronicle Wine Competition, Gold
2015 District 7 Chardonnay – 2017 San Francisco International Wine Competition, Double Gold
Time to fire up the grill, slice those fresh summer vegetables and pour yourself a chilled glass of Chardonnay—it’s summertime!
Yield: 2 salads
Total Time: 20 minutes
8 ounces shrimp (approximately 12 shrimp), deveined & tails removed
2 tbsp. blackening seasoning
2 tbsp. extra-virgin olive oil
4 cups spring mix lettuce
½ cup grilled corn
½ cup heirloom cherry tomatoes
1 avocado, thinly sliced
Lime wedges to finish
½ cup cilantro leaves, finely chopped
½ cup plain Greek yogurt
¼ cup extra-virgin olive oil
2 garlic cloves, minced
1 tsp. honey
1/2 tsp. sea salt
Juice & zest of 1 lime
Place shrimp in a large bowl and drizzle with olive oil. Sprinkle the blackening seasoning over the shrimp and toss gently to coat each shrimp. Grill shrimp outside on a charcoal or gas grill, or inside using a grill pan. Grill shrimp on each side 2-3 minutes, or until the shrimp is opaque. To assemble the salads, split the spring mix, as well as the grilled corn, heirloom cherry tomatoes, and avocado between two bowls. Top each salad with a serving of the blackened shrimp, and drizzle the cilantro-lime dressing over top to taste. You may garnish the salad with a few lime wedges if desired. Enjoy with a chilled glass of District 7 Chardonnay!
You may use a food processor to pulse and combine your dressing, or whisk the dressing ingredients together in a small bowl.