With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.

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Grilled Shrimp Salad

Vintage Restaurant Chef Tim Dempsey created this wonderful salad and Chardonel vinaigrette recipe for one of our special wine dinners.

Grilled Shrimp Salad:
Serves four
2 oz. pine nuts
2 oz. freshly grated Parmesan
12 13-15 count shrimp, peeled, de-veined and butterflied ½"
Grill seasoning or seasoning salt
12 oz. baby greens
Red pepper slices

Lightly toast pine nuts in 350° oven and cool. Lightly season shrimp in grill seasoning or seasoning salt and grill or broil for 2 minutes on each side. Cool in ice. Arrange baby greens on plate and center shrimp. Sprinkle with Parmesan and pine nuts and garnish with red peppers.

Chardonel Vinaigrette:
1 ½ Tbsp. white wine vinegar
6 Tbsp. Chardonel
1 shallot, minced
1 clove garlic, minced
1 tsp. fresh rosemary
8 Tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. salt
fresh ground pepper to taste

Finely mince shallot, garlic and rosemary. Add to Chardonel and simmer until reduced to two tablespoons. Cool. Add white wine vinegar, Dijon mustard and salt and slowly whisk in olive oil until it is emulsified. Add fresh ground black pepper to taste.

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