Citrus Shrimp and Bacon Burger with Creamy Dijon Lime Dressing

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Creamy Dijon Lime Dressing
1/2 cup sour cream
1 cup mayonaisse
2 tbsp. cocktail sauce
2 tbsp. Dijon White Wine Mustard
2 tbsp. fresh squeezed lime juice
1/2 tsp.  California Style Garlic Pepper
1/2 tsp.  Original Creole Seasoning
Citrus Shrimp And Bacon Patties
6 oz. chopped bacon
1/2 cup chopped onion
1 clove of garlic-minced
2 lbs. of fresh shrimp
2 tbsp. fresh squeezed lime juice
1 tsp. California Style Garlic Pepper
1 tsp.  Original Creole Seasoning
2 tbsp. fresh squeezed lemon juice
1/2 cup Sutter Home White Zinfadel Wine
olive oil for brushing the grill rack
2 Navel Oranges Peeled
6 whole wheat Kaiser Rolls-split
1 bunch of fresh spinach



Creamy Dijon Lime Dressing To make the dressing mix the sour cream, mayonaisse, cocktail sauce, dijon mustard, fresh squeezed lime juice, McCormick California Style Garlic Pepper, Tony Chachere's Original Creole Seasoning together in a bowl cover and refrigerate until serving. Citrus Shrimp and Bacon Patties Preheat a gas grill to high and in a fireproof skillet combine the bacon, onion, and garlic. Continually stir the mixture for 5 to 6 minutes. Do not brown the bacon. Remove bacon mixture from the skillet and drain and let cool on paper towels. Meanwhile peel and devein the shrimp. Place bacon mixture, shrimp, lime juice, McCormick California Style Garlic Pepper, Tony Chachere's Original Creole Seasoning, lemon juice, Sutter Home White Zinfadel Wine in a food processor and coarsely chop. Remove mixture from food processor and place mixture in a container and put in refrigerator for 30 minutes to marinate. Preheat gas grill to medium high. Place a piece of aluminum foil on gas grill. Divide the shrimp and bacon mixture into 6 equal portions and form into patties and place on the foil. Brush the grill rack with olive oil. After 4 to 5 minutes remove the patties from the foil and place them on the grill rack flipping the patties over. Leave on grill for another 3 to 4 minutes until patties are firm and cooked through. Cut the oranges cross sectionally into 1/4 inch slices. Discard the 2 end pieces from both oranges and keep only the center sections. Place the orange slices on the grill rack for 4 minutes flipping once at 2 minutes. Place the the Kaiser roll on the grill during the last few minutes of cooking to toast lightly. To assemble the burgers spread the dressing on the cut sides of the Kaiser rolls, place the spinach leafs on the bottom roll, spread more dressing on top of the spinach, place a citrus shrimp and bacon patty on top of the spinach, place a grilled orange slice on top of the patty and then add the top of the Kaiser roll.