HAWAII'S KITCHEN

Fruit and wine pair beautifully

These dishes were prepared by Lyle Fujioka of Fujioka Wines and Matthew Holmes of C&C Pasta on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. Sundays on KHON/Fox. All the recipes may be found on the Web site, khon.com.

Warm Shrimp Salad

1 cup sliced green beans
1/2 cup ricotta salata cheese, in 1/2-inch dice
5 leaves fresh mint, torn
1/2 teaspoon coarse ground pepper
1 teaspoon kosher salt
1 tablespoon lemon juice
3/4 cup cherry tomatoes
1/8 cup extra virgin olive oil
1 tablespoon garlic, sliced
3/4 cup rock shrimp (or chopped shrimp)

In a stainless steel mixing bowl, combine all of the ingredients except garlic, shrimp and oil.

Heat a saucepan. Add garlic and oil. Just as garlic begins to brown, add shrimp and cook until no longer opaque. Add everything from the pan to the salad bowl, including oil and any bits in the bottom of the pan.

Mixed Fruits with Prosecco

1/3 cup each blueberries, raspberries, strawberries and blackberries (see notes)
1/8 cup granulated sugar (see notes)
2 teaspoons diced orange zest
1 cup Prosecco (a light Italian white wine)

Combine all ingredients in a stainless steel mixing bowl. Let steep about 5 minutes.

Notes: The quantity of sugar should be adjusted according to the ripeness of the fruit. Also, any soft-fleshed fruit, such as apricots, peaches or plums, may be used in place of some or all of the berries.

Nutritional information unavailable.

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