Mango & Shrimp Tartine

Summertime OR Anytime! We all love Sauvignon Blanc! A nice crisp, clean, tropical Sauvignon Blanc is absolutely perfect with this simple yet divine appetizer. Move over Rachel Ray, we’ve got you beat in 10 minutes or less!

Bay Shrimp Mango Tartine

Yields 6 portions

  1    pound Bay shrimp, cooked 2 each Mango, ripe, peeled, flesh removed, diced 2 Tablespoons Italian Parsley, chopped ¼ cup Chives, fine chopped (reserve 1 Tablespoon for Garnish) To Taste Kosher Salt & Fresh Ground Black Pepper 4 Tablespoon Mayonnaise (2 Tbl for spreading on the bread) 1 teaspoon Lemon zest 6 Slices Sourdough Bread 1 each Avocado, ripe, sliced   Method: Puree the mango in a food processor until smooth. In a stainless steel bowl combine the shrimp, mango, mayonnaise, herbs, and lemon zest. Season with salt and pepper and thoroughly combine. Spread one side of the sliced sourdough bread with the mayonnaise and season with salt and pepper. Lightly toast the bread in a non-stick pan. Place slices of avocado on the toasted bread, top with the shrimp mixture and then garnish with the chopped chives. Enjoy with a Trione Sauvignon Blanc. Happy Cooking!   *Recipe compliments of Chef Tim Vallery   Eleganty plated buses of mango shrimp tartine sit on crackers atop a wooden cutting board