Serves 4 to 6

Marinade
1 pound large shrimp, peeled and deveined
3/4 cup lime juice
1/2 cup Korbel Chardonnay Champagne
1 tablespoon granulated sugar
1 serrano chili, diced
1 teaspoon salt

Vinaigrette
1 cup olive oil
1/4 cup rice wine vinegar
1/4 cup lime juice
1/4 cup cilantro
1 avocado, peeled, seeded and chopped
Salt and pepper to taste

Salad
2 roasted red bell peppers, chopped
2 roasted yellow bell peppers, chopped
3 ears roasted sweet corn, cut from the cob
1 cup tomato, seeded and chopped
1 cup cooked black beans
1/2 cup red onion, sliced
1/2 cup green onion, diced
1/4 cup cilantro, chopped
1 serrano chile, diced
1/2 teaspoon cumin
Salt and pepper to taste

Preheat oven to 400 degrees F.

In a small bowl, combine the lime juice, Korbel Chardonnay Champagne, sugar, serranos and salt. Add the shrimp and marinate for 5 minutes.

Place the shrimp on a sheet pan lined with parchment paper and place in the oven for 10 to 12 minutes or until just done. Chill the shrimp in the refrigerator while preparing the rest of the salad.

Mix all salad ingredients and toss lightly. Set aside.

For the vinaigrette, mix together the olive oil, rice wine vinegar, lime juice and cilantro and whisk thoroughly. Season with salt and pepper and gently stir in the avocado.

Mix the salad ingredients and the vinaigrette together and toss lightly.

Place the salad in a large glass bowl lined with lettuce leaves. Place the shrimp around the bowl and garnish with fresh cilantro and lime wedges.