Citrus Shrimp Napoleons

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 1/2 pounds raw shrimp (any size), peeled, deveined, and coarsely chopped
1/2 cup Ponzu sauce
zest of 1 orange
2 green onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack and grill pan
6 (1/4-inch-thick) slices fresh pineapple, peeled and cored
2 cans Crusty French loaf refrigerated bread dough
1/2 teaspoon salt, for sprinkling on the bread dough
18 baby spinach leaves
1/4 cup rice noodles



To make the patties, combine the shrimp and ponzu sauce in a zip-top bag and let marinate in the refrigerator for 30 minutes. Drain ponzu sauce from shrimp and place 1/2 of the shrimp in a food processor. Pulse until fairly smooth. Combine the pulsed shrimp, remaining chopped shrimp, orange zest, green onions, salt and pepper in a large bowl. Handling the shrimp as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the bread rounds. Cover and refrigerate until 15 minutes before grilling. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the citrus sesame mayonnaise, place the orange juice in a small fire-proof saucepan and cook, uncovered, until reduced by one-half. Combine the reduced orange juice, mayonnaise and sesame oil in a small bowl, cover, and refrigerate until serving. Place a grill pan on the grill rack to preheat. Generously brush the grill pan and remaining grill rack area with vegetable oil. Place the patties on the grill pan, cover, and cook, turning very carefully once, just until opaque throughout, about 4 to 5 minutes on each side. Meanwhile, place the pineapple slices on the grill rack and cook, turning once, about 2 to 3 minutes on each side. Remove from the grill rack, set aside, and keep warm until serving. During the last few minutes of cooking, unroll the tubes of bread dough onto a large serving tray. Sprinkle with salt on both sides. Place both pieces of bread dough on grill rack and cook, turning once, about 2 to 3 minutes on each side or until baked through. To assemble the burgers, cut 18 rounds from the bread using a clean, empty tuna can (about 3 inches in diameter). Spread 1 teaspoon of the mayonnaise on one side of each bread round. On 6 of the bread rounds (mayonnaise side up) place a pineapple slice, patty, bread round (mayonnaise side up), patty, 3 baby spinach leaves, an equal portion of rice noodles and a final bread round (mayonnaise side down) and serve. Makes 6 burgers.