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Grilled Shrimp with Kiwi & Prickly Pear Gastrique

Grilled Shrimp with Kiwi & Prickly Pear Gastrique

1 serving

Scott Mullen, Executive Chef, Shenandoah Crossing Resort, Gordonsville, VA

    • 1 tsp. The Perfect Purée Kiwi Puree, thawed
    • 1/2 cup The Perfect Purée Prickly Pear Puree, thawed
    • 1 tsp. lemon juice
    • 1 tbsp. sugar
    • 1 tsp. lime juice
    • Salt and pepper to taste
    • 8 medium shrimp (peeled and de-veined)
    • 1 tsp. garlic, chopped
    • 1 kiwi cut into 8 bite size pieces
Method:
1. Combine first 6 ingredients in a small sauce pan, bring to a boil, reduce and simmer for 2 minutes or until thick. Remove from heat and cool. Reserve some of the gastrique for serving.
2. Place shrimp in a small bowl and toss with the gastrique and the remaining ingredients. Place on a preheated grill and cook for 1 minute per side or until medium rare.
3. Alternate shrimp and kiwi on a small skewer. Drizzle with 1 teaspoon Prickly Pear gastrique and serve at room temperature.