WITH JALAPEÑO CORNBREAD

Serves 4

1/2 pound of medium shrimp

1/4 cup canola oil

1 tablespoon chili powder

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1 teaspoon garlic, chopped

1/2 Vidalia onion, sliced

1 tablespoon olive oil for sautéing

1/4 cup Aioli (garlic mayonnaise)

4 thin squares of Jalapeño cornbread (Make this in advance using your favorite recipe.)

Cilantro for garnish (optional)

Aioli

1/2 cup GF mayonnaise (I use Vegenaise with Grapeseed Oil)

2 tablespoons Dijon mustard

1 tablespoon vinegar

2 tablespoons chopped garlic

You can make this aioli ahead and store it in the refrigerator.  It is also excellent with salmon and vegetables. You may have your own recipe for making the aioli from scratch, but this one is foolproof and vegan!

To get started, marinate the shrimp:

Mix the salad oil, spices, and garlic in a stainless steel mixing bowl.

Add the shrimp and marinate in the refrigerator for 1 to 2 hours. (If you have the time, it is fine to prepare this the night before.)

Next, make the aioli:

Combine the mayonnaise, mustard, vinegar, and garlic.

Split the cornbread squares in half and arrange on individual plates, or place all squares on one large plate.

Cover the cornbread with the aioli.

Last steps:

Heat a non-stick skillet and add the olive oil. When heated, add the shrimp and sliced onions.

Sauté for approximately 5 minutes or until done. Do not overcook.

Place the hot shrimp over the top of the cornbread. Garnish with cilantro if desired.

This dish pairs wonderfully with a salad of mixed greens. Enjoy!

Wine Pairing Suggestion from our friends at the Atlanta Wine School:

2009 King Estate Pinot Gris, Oregon - With aromas of honeysuckle, white peach, apricot, and floral notes.  The palate texture is soft, with good weight, and showcases honey stone fruits and summer melon.