 | Grilled Shrimp with Kiwi & Prickly Pear Gastrique1 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. |