Spicy Shrimp on Smashed Avocado with Tobiko Caviar and Watermelon Radish in a Chinese Soup Spoon

Cast Wines

8500 Dry Creek Road
Geyserville, CA 95441

  • RECIPE YEAR: 2015
  • RECIPE BY: Vintage Valley Catering
  • YIELD: Serves 12
  • PAIRS WELL WITH: Cast NV Blanc de Noirs

Sophisticated yet easy to make, this appetizer is great any time of the year. The minerality of our Blanc de Noirs complements the brininess of the caviar and shrimp, while the acidity and bubbles refresh the palate.

  • 3 avocados
  • Juice of 1 lime
  • Sea salt, to taste
  • 2 tablespoons vegetable oil
  • 12 shrimp (21 to 30 count) peeled, deveined and tail removed
  • 1 tablespoon smoked paprika (mild)
  • 1 watermelon radish, lightly peeled, sliced into thin rounds and julienned
  • 4 ounces tobiko caviar


Cut each avocado in half and remove the pit. Scoop out the flesh into a bowl. Mash coarsely with a fork, seasoning with lime juice and salt as you go. Set aside.

In a fry pan over medium-high heat, warm the vegetable oil (do not allow it to becoming smoking hot). In a bowl, toss the shrimp with the paprika until well coated. Add the shrimp to the hot pan and cook, stirring frequently, until they are pink and almost cooked through. Transfer the shrimp to a paper towel–lined plate and let cool. 

Place a marble-size ball of the smashed avocado on the bottom of a Chinese soup spoon. Top each with 1 shrimp. Garnish with 1 piece of watermelon radish and 1 small scoop of tobiko caviar. Serve immediately. 

Cast Wines

8500 Dry Creek Road
Geyserville, CA 95441