- 3/4 cup Meyer or regular lemon juice, divided
- 1/4 cup Dijon mustard
- 2 tablespoons chopped ginger
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 2/3 cup vegetable oil
- 1/2 cup chopped flat-leaf parsley
- 2 cups dry white wine
- 2 pounds rinsed, shelled, tail-on medium shrimp
- calories 228
- caloriesfromfat 61 %
- protein 15 g
- fat 16 g
- satfat 1.9 g
- carbohydrate 6.3 g
- fiber 0.2 g
- sodium 385 mg
- cholesterol 110 mg
How to Make It
Whirl 1/2 cup lemon juice, mustard, ginger, brown sugar, and 1/2 tsp. each salt and pepper in a blender until smooth.
Pour in oil with motor running. Whirl in parsley, then chill sauce in a small bowl.
Boil 4 cups water, wine, 1/4 cup lemon juice, and 1 tsp. each salt and pepper in a large pot. Add shrimp; cover, remove from heat, and let steep just until shrimp are opaque, 3 to 4 minutes. Drain; immerse in ice water until cold. Serve with sauce.
Top Wine Picks:
Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.
The Four Graces 2010 Pinot Blanc (Willamette Valley; $20). Exotic riot of spiced peaches, Asian pear, pink grapefruit, gardenia, and wet stones.
La Rochelle 2009 Pinot Blanc (Arroyo Seco; $24). Delicate and flamboyant at once, with lemon-lime, a core of white peach, touch of green apple, and light honeysuckle.