About the Dish

4 packets Duke's Mayonnaise
1 teaspoon Smoked Paprika
2 Lime
8 ounces Wild-Caught Tail-On Georgia Shrimp
5 ounces Fennel
1 clove Garlic
4 small Flour Tortillas
3 ounces Salad Greens
4 sprigs Cilantro
Per Serving
Calories 550
Total Fat 31 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 180 mg
Sodium 950 mg
Total Carbohydrates 42 g
Dietary Fiber 5 g
Sugar 7 g
Protein 28 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Gewurztraminer, Alsace, France

Gewurztraminers display ripe tropical and floral notes that mellow paprika well. Fennel spice in the dish also resonates with the tropical flavors of mango, lychee, and nutmeg in this noble variety from Alsace.

Trimbach Gewurztraminer, Alsace, France

METHOD

1
MISE EN PLACE • Juice 1 lime. Cut remaining lime into wedges. • Halve fennel bulb lengthwise. Cut away core. Thinly slice bulb crosswise. • Peel and mince garlic. • Pick and chop cilantro leaves.
2
In a small bowl, combine mayonnaise, lime juice, half of smoked paprika and garlic powder. Taste and adjust seasoning as desired.
3
Season shrimp with remaining smoked paprika and 1/4 teaspoon kosher salt.
4
• Place a sauté pan over medium-high heat. Add 1/2 teaspoon olive oil. When oil is hot, stir in fennel. Cook, stirring occasionally, until fennel begins to become translucent, 4-5 minutes. • Transfer fennel to a bowl.
5
• Add 1 teaspoon olive oil to pan. When oil is hot, add shrimp. Cook, stirring, until shrimp turns pink, 3-4 minutes. • Add garlic. Cook, stirring, until fragrant, about 30 seconds. • Stir in fennel. Remove pan from heat.
6
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
7
In a bowl, toss salad greens with 1/2 teaspoon olive oil and kosher salt to taste.
8
• Divide shrimp mixture between tortillas. • Spoon sauce over shrimp, and garnish with cilantro. • Serve with lime wedges, greens and any remaining sauce. Enjoy!

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