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Reprinted from The Edge 1999.2000
Baked Carolina shrimp served with herbed toast points and cantaloupe-mango salsa

Photo by Paul Foster

SERVES SIX

Shrimp:
• 2 lbs. Carolina shrimp, shelled, tails on
• 1/3 cup Chardonnay
• 3 tablespoons extra virgin olive oil
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper

Combine all ingredients and marinate, refrigerated, for at least two hours. Preheat oven to 350 degrees, place shrimp and marinade in a shallow baking dish and bake, uncovered, for 20 minutes, stirring occasionally.

Bread:
• 6 thin slices of sourdough, brioche or French bread
• 3 tablespoons butter, melted
• 3 tablespoons dried pansies or assorted herbs, chopped
• salt and pepper

Place bread slices on a baking sheet and brush each slice with butter. Sprinkle with herbs or pansies, season, and bake in a 350-degree oven for 10 to 15 minutes. Cut each slice crossways into points.

Salsa:
• ripe mango, cut into cubes
• 1 ripe cantaloupe, cubed
• 1 teaspoon minced fresh orange mint and/or chocolate mint

Mix salsa ingredients together.

TO SERVE:
Place several shrimp on a plate with a small mound of salsa and three toast points. Garnish with mint leaves.

Wine Picks:
Wild Horse Malvasia Bianca, Paso Robles, California, $17
Trimbach 1990 Riesling Cuvee Frederic Emile, France, $60
Pikes Riesling 1998, Clare Valley, Australia, $14



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