- 4 servings
- 0:10 Preparation
- 0:02 Cooking
- 0:12 Total Time
raw, deveined shrimp, thawed
garlic clove, chopped
salt and ground pepper to taste
mango, peeled and cut in strips
1 1/2 cups
honeydew melons, peeled and cut in julienne
green onions, minced
red pepper, cut in strips
mango and lime dressing
fresh coriander, chopped
(1 1/2 L)
fresh leaves Arugula (roquette)
Preheat the barbecue to medium heat.
In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.
In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.
Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.
Top off with the shrimp and serve.
Wine and meal pairing
Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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