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½ cup lime juice, freshly squeezed

¼ lemon juice, freshly squeezed

¾ pound shrimp

1 cup cored pineapple rings, diced

1 Persian cucumber, diced

1 cup cherry tomatoes

½ red onion, diced

½ jalapeño, diced

corn tortilla chips


In a medium bowl, juice the limes and lemons.

Wash, peel, and devein the shrimp. Chop the raw shrimp and add to the citrus bowl to start the marination process. Once all the shrimp has been added, cover with plastic wrap and refrigerate for at least 25 minutes.

Meanwhile, in another medium bowl, combine the pineapple, cucumber, tomatoes, red onion, and jalapeño. Stir to combine, then add to the shrimp bowl. Toss well, season with salt and pepper. Garnish with sliced avocado and chopped cilantro. Serve with a big bowl of corn tortillas chips. Enjoy with Edna Valley Vineyard’s 2019 WMS Fleur de Edna Chardonnay. Cheers!

Kendra Aronson
Food Stylist