I’m thrilled to share the most recent recipe I’ve written in celebration of my brother Will Phelps new wine project, Hensel West! His inaugural Sauvignon Blanc features vibrant aromas of white peach, river rock, Acacia flowers, brook water, honeydew melon, and finger limes that meld effortlessly into an energetic palate full of lively fruit and crushed stones. This salad is a delightful combination of Fall produce & fresh flavors that enhance the captivating nuances of the wine.

I hope you’ll enjoy my recipe for Thyme & Meyer Lemon Zested Grilled Shrimp Salad with Fennel, Apple, & Mimolette

Thyme & Meyer Lemon Zested Grilled Shrimp Salad with Fennel, Apple, & Mimolette

Serves 4

Suggested Tools: Mason jar, knife, cutting board, microplane zester, citrus squeezer, mixing bowls and measuring tools

INGREDIENTS

For the Salad

  • 1/2 pound shrimp, deveined

  • 1 head fennel

  • 2 heads butter lettuce

  • 1 bunch radishes

  • 1 apple

  • 1 wedge Mimolette gouda (Aged Beemster is a good substitute if you can’t find Mimolette)

For the Shrimp Marinade:

  • Juice & zest of 1 Meyer Lemon

  • 1 Tablespoon honey

  • 4 springs thyme, leaves only

  • 1/4 cup Avocado Oil

  • 1 teaspoon salt

  • 1/2 teaspoon ground coriander

  • *Wooden skewers soaked for a few minutes in water so they don’t burn while grilling

For the Salad Dressing:

  • 1 Shallot

  • 1/4 cup Apple Cider Vinegar

  • 3 Tablespoons honey

  • 1 teaspoon salt

  • Zest and juice from 1 Meyer Lemon

  • 1/2 cup EVOO

  • 1/2 cup Avocado Oil

INSTRUCTIONS

Start by marinating the shrimp:

  1. Combine the juice and zest of the meyer lemon, honey, thyme leaves, avocado oil, salt & ground coriander - whisk to combine

  2. Pour the mixture over the shrimp and allow to marinate for 30 minutes at room temperature, or for up to 2 hours in the refrigerator

Next, make the salad dressing:

  1. Mince your shallot, add it to a mason jar

    1. Cover the shallot with the Apple Cider Vinegar, and add the honey, salt & zest and juice of the Meyer Lemon

  2. Allow the shallot to mascerate in the vinegar for at least ten minutes

  3. Next add the EVOO and Avocado Oil and shake well to combine

  4. Season with additional salt if needed

To prepare the salad:

  1. Pull the leaves from the butter lettuce head, and tear into smaller leaves

  2. If your fennel came with any fronds, pull them off to use as a garnish

  3. Use a mandolin or knife to thinly slice the fennel, apple and radishes

    • Tip: Add the prepared fennel, apple & radishes to a bowl of ice water with a bit of lemon squeezed in - this will keep them crisp and prevent them from browning. Spin them dry in a salad spinner prior to plating

  4. Use a vegetable peeler to ‘peel’ several thin slivers of mimolette cheese from the wedge. You can also use a knife, however I find that a vegetable peeler prepares beautiful thin slivers resembling carrot ribbons. Set aside in a small bowl - this will serve as a garnish

  5. Next, skewer the marinated shrimp and grill or sear to your liking

  6. Plate your salad: toss together the butter lettuce, fennel, apple and radishes.

  7. Drizzle with a small amount of salad dressing (don’t forget to shake the mason jar vigorously prior to dressing the salad)

  8. Plate the salad, along with a small handful of Mimolette and any fennel fronds

  9. Serve with the grilled shrimp and enjoy!