Vintner's White paired with Grilled Chipotle Lime Cauliflower Steak, Shrimp with Zucchini Noodle Salad & Corn on the Cob

Ingredients:
Vinaigrette:
*1/4 cup extra-virgin olive oil
*1/4 cup freshly squeezed lime juice (from 2 to 4 limes)
*1/4 cup loosely packed fresh cilantro leaves and tender stems
*1 small jalapeño, seeded and ribs removed, chopped
*1 tablespoon honey
*1 teaspoon Dijon mustard
*1 small clove garlic, peeled
*1/4 teaspoon kosher salt, plus more as needed

Salad:
*2 1/4 pounds zucchini (about 6 medium),
ends trimmed and spiralized,
or 3 (10.7-ounce) packages store-bought zucchini noodles (about 7 1/2 cups zoodles)
*1/2 cup loosely packed chopped fresh cilantro leaves and tender stems
*1/3 cup shelled, salted, and roasted pistachios

Shrimp:
*8 oz - 1 pound Uncooked deveined and shelled shrimp
*1 - 2 TBSP of the Vinaigrette
*1 - 2 minced or crushed garlic cloves
*Olive Oil

Corn on the Cob

Grilled Chipotle Lime Cauliflower Steaks:
*2 large heads cauliflower
*1/4 cup olive oil
*2 limes, zested and juiced
*2 cloves garlic, finely grated
*1 teaspoon honey or agave syrup
*2 tablespoons paprika
*1 tablespoon chipotle powder
*1 teaspoon salt
*1/4 cup finely chopped cilantro leaves
*Lime wedges, to serve