Wine Pairing - CASILLERO DEL DIABLO Sauvignon Blanc &
400 g shrimp, cooked
200 cc balsamic vinegar
100 g sugar
30 cc olive oil
30 cc lemon juice
30 cc cucumber juice
30 g grated ginger
Reduce the balsamic vinegar with the sugar until it thickens to a sauce.
Chop the shrimp and mix with olive oil, lemon juice, cucumber juice, grated ginger, and salt and pepper to taste.
Adjust seasonings and serve in a bowl or mold over diced avocado. Pass the balsamic dressing and toast points.