Caribbean-spiced Shrimp with Pineapple Salsa

It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.

Yield: Makes 12 appetizer servings

Ingredients

• 1  tablespoon  paprika
• 2  teaspoons  curry powder
• 2  teaspoons  ground cumin
• 1 1/2  teaspoons  ground allspice
• 1  teaspoon  ground ginger
• 1  teaspoon  ground coriander
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground fennel (optional)
• 1/8  teaspoon  ground red pepper
• 2  pounds  unpeeled jumbo shrimp (16-20 count)
• 1/4  cup  olive oil, divided
• Pineapple Salsa

Preparation

Combine first 10 ingredients, including fennel if desired, in a small bowl.

Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.

Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.

With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan