Asian Grilled Shrimp with Pear Relish

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 to 2 hours, stirring occasionally.

Before cooking, remove shrimp from marinade and drain. Weave shrimp evenly onto skewers, 3 shrimp per skewer.

Grill two skewers per serving to order over medium-high heat.

For each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish over leaf. Top with two shrimp skewers and drizzle with 2 teaspoons sesame oil. Garnish with fresh cilantro sprig.

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 dipping sauce.