Trione Vineyards & Winery Bay Shrimp Mango Tartine

Shrimp, mango and avocado come together to form a delicious tartine that pairs perfectly with fresh sourdough bread.

Servings: 6

Cook Time: 30 minutes

Pair With: the Trione Sauvignon Blanc.

Source: Recipe and photo courtesy of Trione Vineyards & Winery


2 mangos, ripe, peeled, flesh removed then diced
1 pound bay shrimp, cooked
4 tablespoons mayonnaise, in two parts
1⁄4 cup chives, fine chopped (reserve 1 tablespoon for garnish)
2 tablespoons Italian parsley, chopped
Kosher salt and fresh ground black pepper, to taste
1 teaspoon lemon zest
6 slices sourdough bread
1 avocado, ripe, sliced


Puree the mango in a food processor until smooth. In a stainless steel bowl, combine the shrimp, mango, 2 tablespoons of the mayonnaise, herbs, and lemon zest. Season with salt and pepper and thoroughly combine.

Spread one side of the sliced sourdough bread with the remaining mayonnaise and season with salt and pepper.

Lightly toast the bread in a non-stick pan. Place slices of avocado on the toasted bread, top with the shrimp mixture and then garnish with the chopped chives. Enjoy with a Trione Sauvignon Blanc.

Recipe Courtesy Of

Trione Vineyards & Winery

Trione’s state-of-the-art winemaking facility and tasting room was built alongside Sonoma County’s historic Old Stone Building, dating back to 1908.