The sweet corn, delicate seafood flavors and tarragon blend beautifully with the crisp, clean frutieness of our Girasole Vineyards Pinot Blanc.
Serves six as a first course
1. Cut the corn from the ears and combine with the beans and green onions in a bowl. Add the vinaigrette and toss to coat well.
2. For the remoulade, combine the cornichons, Dijon mustard, chives, tarragon, parsley, mayonnaise and sour cream in a bowl and mix well.
3. Spread a spoonful of the remoulade in the center of each of six plates. Place 1 or 2 lettuce leaves in the remoulade and mound the corn/bean mixture on the lettuce. Spoon the remaining remoulade to the side of the plates and arrange the shrimp around it. Garnish with chives.