California avocados are one of our favorite ways to enjoy Jasmine Vineyards grapes. Try this coastal salad recipe and tell us what you think!


1 pound large pink bay shrimp
1 cup California grapes, quartered
1/2 cup chopped celery
1/2 cup chopped water chestnuts
2 each green onions, sliced, white and green parts kept separate
2 tablespoons mayonnaise
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
few drops toasted sesame oil
pinch dry mustard
1 tablespoon sesame seeds

2 avocados, halved, pitted and peeled (optional)


In a medium bowl, combine the shrimp, grapes, celery, water chestnuts and the sliced whites of the green onion. In a small bowl, combine the mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp and grape mixture. Sprinkle with the sliced green part of the onion and the sesame seeds. Refrigerate until ready to serve.

Serve in an avocado half or on a bed of leafy greens


4 Servings


Without Avocado: Calories 227; Protein 25 g; Carbohydrate 13 g; Fat 8 g; 31% Calories from Fat; Cholesterol 226 mg; Sodium 457 mg; Potassium 362 mg; Fiber 3 g.


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