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This is a fun pairing with the 2008 Shadow Springs Vineyard Viognier ($17). A lighter-styled Viognier is the perfect accompaniment to grilled seafood. The Shadow Springs Viognier is a little more restrained than many domestic Viogniers. This shows orange blossom, light peach, and lemon-lime.

Shadow Springs Vineyard opened its tasting room just last year in the Hamptonville area. Shadow Springs is among of handful of wineries clustered in the Swan Creek American Viticultural Appellation, about 45 minutes west of Greensboro.

Ingredients:
*3 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 tablespoons white wine vinegar
* 1 small shallot, minced
* 1 garlic clove, minced (optional)
* 1 red Thai chile, minced
* 1 tablespoon finely grated fresh ginger
* 1 tablespoon chopped cilantro
* 1 mango, peeled and cut into 1/4-inch dice
* Salt
* 2 pounds large shrimp, shelled and deveined
* Freshly ground pepper
* 1 cup baby arugula

Directions:
* Light grill. In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro. Fold in the mango and season with salt.
* Drizzle the shrimp with oil, toss to coat and season with salt and pepper. Grill the shrimp over high heat, turning once, until lightly charred and just cooked through. 
* Transfer the shrimp to plates and top with the mango salsa. Mound the arugula leaves alongside and drizzle with olive oil. Season with salt and pepper and serve right away.