High Valley Sauvignon Blanc
Aromas of pear, kiwi fruit and apricot. The grapefruit, apricot and lime flavors fill the palate with a lush round texture. Just the right balance of fruit and acidity make it the Perfect Pair for
Honey Balsamic Shrimp with Zucchini and Spinach
1 garlic clove, chopped
splash balsamic vinegar
1 lb shrimp, peeled and deveined
1 garlic clove, thinly sliced
Bag of baby spinach
1/4 cup balsamic vinegar
1 T dijon mustard
1 T honey
Slice zucchini into 1/2" rounds and saute a few minutes per side in a bit of olive oil until just browned. Be careful not to over cook. They get mushy. Toss with chopped garlic, salt to taste and a splash of balsamic. Set aside.
Wipe pan clean and saute shrimp in a bit of olive oil, salt and pepper to taste. When they are just cooked through pour the honey, dijon, balsamic mixture over shrimp and let it bubble and thicken a couple minutes until the shrimp look glazed. Toss shrimp into bowl with zucchini. In a separate pan, saute spinach and sliced garlic a few minutes in a bit of olive oil until spinach is wilted. Add spinach and sliced garlic to the sauce remaining in shrimp pan and toss to coat. Serve the shrimp zucchini mixture over the spinach. Delicious over quinoa or on its own.