Chef and wine pro Maria Helm Sinskey serves the king of reds with the king of beef for a pull-out-the-stops holiday meal
Crispy shrimp with arugula and lemony mayo
This crowd-pleasing appetizer can be plated with the greens as a sit-down first course or served without greens as stand-up finger food. “I like my shrimp spicy; my daughters don’t,” says Maria. “So I split the crumbs and add the cayenne to half.”
THE WINE Cold, crisp Sauvignon Blanc with a smidgen of Semillon.