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Grilled Lime Scented Shrimp with Chilean Kiwi and Prickly Pear Gastrique

Grilled Lime Scented Shrimp with Chilean Kiwi and Prickly Pear Gastrique

YIELD: 8 SERVINGS

For the sauce:

1 fresh kiwifruit, cut into 8 pieces

½ cup prickly pear puree (or substitute plum puree)

1 tsp. chipotle adobo sauce

2 Tbsps. granulated sugar

1 tsp. lime juice

salt and pepper, to taste

For the shrimp:

8 medium shrimp (peeled and deveined)

1 tsp. lime zest

1 tsp. garlic, chopped

1 tsp. Italian flat-leaf parsley, chopped

salt and pepper, to taste

  1. Combine all sauce ingredients in a small sauce pan, bring to a boil, reduce and simmer for 2 minutes or until thick. Remove from heat and cool.

  2. Place shrimp in a small bowl and toss with all ingredients. Place on preheated grill and cook for 1 minute per side or until cooked medium rare. Place shrimp on a small skewer along with kiwi. Top with a drizzle of sauce and serve at room temperature. Garnish with parsley.

Photo and recipe: Chilean Fresh Fruit Association

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