This is a great recipe for these hot summer days, with garden ripe tomatoes (seems to be the recipe theme this summer!), and paired with our August Wine of the Month, 2014 Petite Sirah. It was a tasty combo! ~ Nancy Calhoun Mueller, Charles R Marketeer

1 pound large shrimp, cooked

1 (15-ounce) can whole peeled tomatoes, chopped with juice OR 1 1/2 cups chopped fresh tomatoes (I used some heirloom tomatoes I had par boiled and peeled, along with their juice, and 1 cup chopped fresh tomatoes)

1/2 cup ketchup

3 tablespoons lime juice

1 to 4 tablespoons Tapatio, Tabasco or your favorite hot sauce to taste

1 cup diced red or white onion

1/2 cup diced celery

1 cup peeled, diced cucumber

1 to 3 jalapenos, minced, depending on your taste buds!

1/4 cup chopped cilantro

1 avocado, cut into chunks

Combine tomatoes, ketchup, lime juice and hot sauce in a large bowl. Add in cooled shrimp, onion, celery, cucumber, jalapeno, cilantro and avocado. Serve in large, wide-rimmed margarita glasses with a shrimp on top. Garnish with a lime wedge and cilantro springs.

Pick up a bottle of 2014 Petite Sirah to pair with your Shrimp Cocktail in our tasting room, or online www.charlesrwinery.com.