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Grilled Shrimp, Mango & Arugula Salad

Enchantress Rhone Blanc

This refreshing salad packs a punch of flavor and makes the most of fresh summer produce. It's super simple to prepare, just chop, marinate and grill. Can be a full dinner salad for two or a nice appetizer for a small group of friends. Either way it is a lovely complement to any of our white blends, but especially our Enchantress.


2-4 Servings 


For the Mango Salad

For the Grilled Shrimp


Step 1 Shrimp and Marinade

In a large Ziploc bag or bowl, combine the peeled and deveined shrimp and all ingredients for shrimp skewers, cut vegetables, clementine or tangerine juice, oil, crushed and chopped garlic, red pepper flakes, paprika, salt, pepper, etc., etc. Cover and put in the refrigerator for 20-30 minutes.

Step 2 Mango Arugula and Basil Salad

Prepare / chop all the salad ingredients. Place them in a large bowl gently fold / combine all of the ingredients EXCEPT the dressing. Cover and put in the refrigerator while you prepare and cook the shrimp.

Step 3 Skewer and Grill Shrimp

Add one chopped onion and then two interlaced shrimp creating what looks like a yin and yang symbol, followed by one sweet mini pepper and repeat, for six shrimp per skewer.

Place on a “hot preheated” barbeque grill or oven broiler for 4 minutes per side turning once, leave the barbeque lid or oven door open.

Once your shrimp has finished cooking let stand for 5-minutes to cool on a wood cutting board or elevated cooling rack loosely tented with aluminum foil or wax paper.

Step 4 Build Your Salad

Remove the Mango salad from the refrigerator and gently fold combining any settled ingredients at the bottom of the bowl.

Remove Guacamole Salsa from the refrigerator.

Using your favorite wide mouth salad bowls or small dinner plates, place half the salad on each dish. Drizzle / spoon 1-2 tablespoons of the dressing over each salad (to taste). Top with interlaced shrimp and vegetables.


If you want to make the dish more fancy for guests, place the mold on the plate and place the salad inside pressing down to compress. Drizzle the guacamole dressing on the dish around the outside of the mold. Remove the mold and then place two shrimp and vegetables on top of the salad. See the photo for the perfect presentation.  

Enjoy with good friends and a glass of Ascension Cellars.

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