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Monthly Recipe

Kate's Avocado Bowl with Shrimp Ceviche:

This pairs perfectly with the Blue Oasis Docker Hill Pinot Noir. Proven to be a hit with the whole family and friends!

Can be an appetizer or meal. 


  • 8 large shrimp (uncooked, de-veined and de-shelled)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • a splash of dry white wine
  • 1 tsp minced garlic
  • 2 tsp fresh diced cilantro
  • 2 avocados, halved lengthwise and seed removed
  • 1 small red onion, diced
  • 1 large red tomato, seeds removed and diced
  • 1 jalapeno, diced (optional) + 1 jalapeno sliced
  • salt and pepper to taste
  • 1 lime, cut into wedges (as a side)
  • hot sauce (as a side)
  • tortilla chips (optional)


  1. Put the oil, garlic, lemon juice, olive oil, wine and shrimp in a medium sized skillet. Cook over medium heat until shrimp pink on both sides. 
  2. Meanwhile combine cilantro, onion, tomato and diced jalapeno.
  3. Cut shrimp into small pieces.
  4. Add shrimp to vegetable and herb mix. 
  5. Salt and pepper to taste and spoon into avocados. 

Serve with additional slices of jalapeno, lime wedges, hot sauce and tortilla chips.