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.