Asian Grilled Shrimp with Pear Relish

Makes 12 Main Dish Servings

INGREDIENTS

  • 1/2 cup Pacific Northwest Canned Pear juice
  • 1/2 cup Soy sauce
  • 1/4 cup Rice wine vinegar
  • 3 tablespoons Dark sesame oil
  • 1-2 tablespoons Chili-garlic sauce
  • 2 tablespoons Ginger pickled and minced
  • 72 pieces Shrimp peeled and deveined (16 count/lb.)
  • 24 Bamboo skewers soaked in water
  • 12 Baby bib lettuce leaves
  • 3 cups Pear Relish*
  • 1/2 cup Dark sesame oil
  • 12 Fresh cilantro sprigs
  • *Pear Relish (3 cups)
  • 2 1/2 cups Pacific Northwest Canned Pears finely diced (juice reserved for marinade)
  • 1/3 cup Cilantro minced
  • 1/4 Red onion finely diced
  • 1/4 cup Rice wine vinegar
  • 3 tablespoons Fish sauce
  • 1 tablespoon Chili-garlic sauce
  • METHOD

    In container with lid whisk together Pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1-2 hours, stirring occasionally. Before cooking, remove shrimp from marinade and drain. Weave shrimp evenly onto skewers, 3 shrimp per skewer. To Prepare: Grill 2 skewers per serving to order over medium-high heat. To Serve: For each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish* over leaf. Top with 2 shrimp skewers and drizzle with 2 tsp. sesame oil. Garnish with fresh cilantro sprig. Serving Suggestions: Serve with green sticky rice (cooked medium grain rice mixed with minced chives, parsley, cilantro, basil and scallion) and additional pear slices or halves, if desired. Or these may be served as appetizers individually on a skewer with a finely processed Pear Relish* as a dipping sauce. *PEAR RELISH: In bowl, combine all ingredients; toss to mix well; cover and refrigerate at least 2 hours before using as directed. Mixture may be processed slightly to make texture smoother to serve as a dipping sauce.

    NUTRITION (Per Serving)
    Calories: 292
    Protein: 29g
    Carbohydrate: 12g
    Fiber: 1g
    Fat: 14g
    Sodium: 1534mg
    Cholesterol: 252mg