Ingredients: Salad

¾ lb large shrimp (16-20), shells on, heads removed

¾ lb wild mushrooms, roughly chopped

2 Tbsp extra-virgin olive oil

Salt and black pepper, to taste

2 Tbsp pesto

1 Tbsp lemon juice

2 blood oranges

Preparation: Salad

Preheat oven to 425º F.

Devein the shrimp by using a paring knife or small scissors. Arrange the shrimp on one half of a rimmed baking sheet.

In a medium bowl, combine the mushrooms and oil and toss until evenly coated. Season with salt and pepper.

Arrange mushrooms in a single layer on the other half of the baking sheet. Roast for 6 to 8 minutes, until shrimp are opaque.

Transfer shrimp to a bowl and return the pan to the oven. Roast mushrooms for another 5 minutes until golden brown.

Peel the shrimp, then put into a medium bowl. Add pesto and lemon juice and toss. Season to taste with salt and pepper.

Cut the top and bottom off the blood oranges to expose the flesh. Cut along the curvature of the fruit to remove the peel and white pith.

Working over a bowl, cut between the membranes of the fruit to release the segments, letting them drop into the bowl along with any juice. Squeeze the membranes to extract all the blood orange juice to use in the vinaigrette.

Ingredients: Blood Orange Vinaigrette

1 shallot, finely chopped (¼ cup)

2 Tbsp champagne vinegar

2 Tbsp reserved blood orange juice

1 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

¼ cup hazelnut oil


1 avocado, sliced

Preparation: Blood Orange Vinaigrette

In a small bowl, combine all ingredients except the hazelnut oil.

Drizzle in the oil, whisking until emulsified.


Divide the roasted mushrooms among four plates.

Arrange a few blood orange segments and avocado slices on top of each serving, alternating them.

Divide shrimp among the plates and drizzle with blood orange vinaigrette.

Wine Pairing

Knudsen Vineyards Family Series Chardonnay