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Grilled Lime Scented Shrimp with Chilean Kiwi and Prickly Pear Gastrique
August 1, 2011
1 Min Read
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
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.
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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