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Ingredients (for salsa)
  1. Combine all salsa ingredients together, set aside. This can be prepared up to a day in advance.

  2. Combine 2 tbsp vegetable oil, chili powder, cumin, salt and pepper in a bowl. Add shrimp and toss to coat. Cover and refrigerate for one hour.

  3. Heat a pan to high and add remaining 2 tbsp of vegetable oil. Add shrimp in a single layer and cook for about 3 minutes or until they turn pink and start to brown slightly, then flip. Add the wine and let cook for another 2-3 minutes. Remove from heat.

  4. Serve 3-4 shrimp in a warmed tortilla, topped with pineapple salsa and avocado slices.


Directions
A To Z Rosé
750ml, Reg: $16.99 SALE: $13.99
Bright, zesty shrimp tacos topped with sweet pineapple salsa and creamy avocado, perfectly paired with a crisp A to Z Rosé for a light, refreshing spring meal.
  • 1/4 of a ripe pineapple, diced small
  • 1/2 cup grape tomatoes, quartered
  • 2 tbsp cilantro, minced
  • 1 tbsp jalapeño, seeded and minced
  • 2 tbsp lime juice
  • Salt & pepper to taste
Ingredients (for shrimp)
  • 1/2 lb peeled, medium shrimp
  • 4 tbsp vegetable oil, divided
  • 1 tbsp hot New Mexico chili powder
  • 1 tbsp cumin
  • Salt & pepper to taste
  • 1/4 cup wine (dry white or rosé)
Finishing Touches
Warm tortillas and avocado 
slices for serving