Recipe Match for California Chardonnay

• 8 large shrimp (16 to 20 count)
• 4 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, finely chopped
• 1 small shallot, finely chopped
• Salt and freshly ground pepper
• Macadamia nut coating
• Poached Pineapple Jalapeño Tomato Dressing
• 1 head of butter lettuce

For the coating:

• 1/2 cup fresh croutons
• 1/2 cup macadamia nuts, chopped
• 1 tablespoon parsley, chopped
• 1/2 teaspoon grated lemon zest
• 1/8 teaspoon lemon juice

For the dressing:

• 1/4 cup fresh pineapple, diced
• 1 clove garlic, finely chopped
• 2 tablespoons sugar
• 1 jalapeño pepper
• 1/2 cup fresh tomato puree
• 2 tablespoons lime juice
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper

1. For the coating: Toast the croutons in olive oil until golden-brown. Set aside. In the same pan, toast the macadamia nuts. Transfer both to a food processor along with the remaining ingredients for the coating. Process until the mixture has a grainy, cornmeal-like texture. Set aside.

2. For the dressing: Place the pineapple, garlic and sugar in a small saucepan. Add 2 tablespoons water, and simmer for 5 minutes. Drain, and transfer to a food processor. Add the remaining ingredients, except the oil, and puree. With the processor running, slowly add the olive oil to make an emulsion. Season with salt and pepper. Set aside.

3. While the grill is heating, peel and devein the shrimp. In a bowl, mix the olive oil, mustard, garlic and shallot. Toss the shrimp in the mixture to coat. Grill the shrimp 1 to 2 minutes on each side until done, seasoning with salt and pepper. Off the grill, toss the shrimp in the nut mixture to coat. Serve over butter lettuce, topped with the dressing. Serves 4 as an appetizer.