Simple Shrimp Tacos with Pineapple Salsa & the A to Z Rosé

Simple Shrimp Taco with Pineapple Salsa
Recommended Wine Pairing: A to Z Rosé

Ingredients

For Salsa:

• 1/4 of a ripe pineapple, diced small
• 1/2 cup grape tomatoes, quartered
• 2 tbsp cilantro, minced
• 1 tbsp jalapeño, seeded and minced
• 2 tbsp lime juice
• Salt & pepper to taste

For shrimp:

• 1/2 lb peeled, medium shrimp
• 4 tbsp vegetable oil, divided
• 1 tbsp hot New Mexico chili powder
• 1 tbsp cumin
• Salt & pepper to taste
• 1/4 cup wine (dry white or rosé)

Warm tortillas and avocado slices for serving

Directions

1. Combine all salsa ingredients together, set aside. This can be prepared up to a day in advance.
2. Combine 2 tbsp vegetable oil, chili powder, cumin, salt and pepper in a bowl. Add shrimp and toss to coat. Cover and refrigerate for one hour.
3. Heat a pan to high and add remaining 2 tbsp of vegetable oil. Add shrimp in a single layer and cook for about 3 minutes or until they turn pink and start to brown slightly, then flip. Add the wine and let cook for another 2-3 minutes. Remove from heat.
4. Serve 3-4 shrimp in a warmed tortilla, topped with pineapple salsa and avocado slices.