Shrimp & Corn Salad

Summer is the perfect time for fresh, bright & light salads. This shrimp & corn salad pairs perfectly for our 2015 Pinot Gris Reserve.

Bottle of white wine

Recommended Wine Pairing

Pinot Gris Reserve

"Vivid straw-yellow. Pungent citrus and orchard fruit aromas are complemented by suggestions of chamomile and succulent herbs. Fleshy and dry on the palate, offering bitter pear skin, Meyer lemon and peach pit flavors that unfurl slowly on the back half. Rich yet lively as well, delivering solid closing thrust and very good, floral-tinged persistence." 90 points. Josh Raynolds, VInous, February 2018

Shrimp & Corn Salad

Recipe Courtesy of

Serve with Pinot Gris Reserve

Serves 4

Prep Time:

Cook Time:

Total Time:


1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 tablespoon olive oil
salt and pepper
2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
1 pint cherry tomatoes, quartered
1 pound peeled large cooked shrimp
1/2 cup (3.5 ounces) shelled roasted hazelnuts (or nuts of your choice)
6 scallions (white and light green parts), thinly sliced
Feta cheese


In a large bowl, whisk together the orange and lime juices, honey, cumin, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
Add the corn, tomatoes, shrimp, nuts, scallions and feta, and toss well.