Pairing: Lush white with scampi

Our Wine of the Week, Alamos 2013 Torront? ($13), is made for salmon season. This white wine is lush, rich and floral, with deep fruit flavors that evoke ripe pineapple, Asian pear, guava, mangosteen and mango.

The torront? grape typically produces a bright, refreshing, fruity wine with a suggestion of sweetness, although it is fermented fully dry.

It is a wine that chardonnay lovers should appreciate.

It is this ghost of sweetness that is key to successful matches at the table. As an aperitif, the wine will go best with salumi and charcuterie, including Spanish chorizo served with Marcona almonds.

Nutty cheese — gouda, for example, and aged Parmigiano-Reggiano — work well, too; to further the match, add some membrillo or dried figs alongside.

Seared scallops, Gulf shrimp, roasted carrots, roasted parsnips and mild coconut-milk-based curries all work well. Tagines, especially those with fish or poultry and dried apricots, are beautiful partners, as well, though the definitive match is slow-cooked wild Pacific King salmon with fresh mango salsa.

You can find that recipe at "Eat This Now" at pantry.blogs.pressdemocrat.com.

For today's recipe, I've adapted the shrimp scampi from Giovanni's Shrimp Truck on the north shore of Oahu, which has legions of fans.

I've reduced the garlic just a bit and added a dollop of creme fraiche, which broadens the way the flavors embrace the palate and engage with the wine.

It is best made with wild Gulf shrimp.

Shrimp Scampi

Makes 2 servings

18 shell-on large or extra large shrimp, preferably wild and fresh, deveined (if necessary) and rinsed

3/4 cup all-purpose flour

1 tablespoon sweet Spanish paprika

1 teaspoons hot Spanish paprika

2 teaspoons kosher salt, plus more to taste

4 tablespoons clarified butter

6 to 8 spring garlic cloves, minced

1/2 cup dry sherry

2 tablespoons butter

2 tablespoons creme fraiche

— Steamed white rice

2 tablespoons fresh snipped chives

Use a clean tea towel to pat the shrimp dry.

Put the flour into a brown paper bag, add the paprikas and salt and shake the bag to mix well.

Add the shrimp and, holding the bag tightly closed, shake several times. Remove the shrimp from the bag and shake off excess flour.

Put the clarified butter into a heavy saute pan set over medium-high heat, add the garlic and saute for 30 seconds. Increase the heat to high, add the shrimp, cook for 60 seconds, turn and cook 60 seconds more.

Add the sherry, swirl the pan, toss the shrimp and cook until the liquid is nearly completely evaporated.

Add the butter, swirl the pan as the butter melts and remove the pan from the heat the moment the butter begins to take on a little color. Transfer the shrimp to individual plates.

Stir in the creme fraiche, taste the sauce and correct for salt.

Add 2 scoops of rice to both servings, pour the pan juices over the shrimp and the rice, scatter chives on top and serve immediately.

Michele Anna Jordan hosts "Mouthful" Sundays at 7 p.m. on KRCB 90.9 & 91.1 FM. E-mail Jordan at michele@micheleannajordan .com. Read her blog, "Eat This Now," at pantry.blogs.pressdemocrat.com.